Raspberry-Rose Scones

Name: Raspberry-Rose Scones
Total time: 45
Yield: 8
Ingredients: 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

Recipe by LauraF from allrecipes.com

45 Mins.

Ingredients

8 servings

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2 cups all-purpose flour
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6 tablespoons white sugar
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon baking soda
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1 stick unsalted butter, frozen

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½ cup heavy cream
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1 egg
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1 tablespoon rose water (such as Nielsen-Massey)
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1 cup frozen raspberries
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2 tablespoons heavy cream, or as needed
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2 tablespoons raspberry-flavored sugar

Instructions

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.