Prep Time::25 mins
Cook Time::15 mins
Additional Time::5 mins
Total Time::45 mins
Servings::8
Yield::8 scones
Ingredients
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2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 tablespoon rose water (such as Nielsen-Massey)
1 cup frozen raspberries
2 tablespoons heavy cream, or as needed
2 tablespoons raspberry-flavored sugar
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl.
Grate in 1/3 of the butter using the large holes of a box grater. Toss lightly with your fingertips until coated with flour. Repeat twice more with remaining butter.
Whisk 1/2 cup cream, egg, and rose water together in a small bowl with a fork. Pour over the flour-butter mixture. Mix with a fork just until large clumps of dough form. Gently mix in raspberries.
Turn dough out onto a lightly floured surface. Bring together and gently pat into a round about 3/4-inch thick. Cut into 8 wedges with a sharp knife.
Arrange wedges on the baking sheet. Brush tops with 2 tablespoons cream and sprinkle with raspberry sugar.
Bake in the preheated oven until golden, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Cook's Notes:
If you don't have or can't find raspberry-flavored sugar, turbinado works well.
The Nielsen-Massey brand of rose water is quite different from the more traditional Middle Eastern rose water. I wouldn't swap the two.
Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. You may need to add a few minutes to the baking time.