Raspberry Scones with Rose Water Glaze
Treat yourself to the delicate elegance of Raspberry Scones with Rose Water Glaze, a bakery-worthy creation you can make right at home. These buttery, golden scones are studded with bursts of juicy fresh raspberries, offering a delightful balance of tartness and richness in every bite. What sets this recipe apart is the aromatic rose water glaze, a silky drizzle that adds a floral, sophisticated touch to your baked goods. Perfectly sweetened for an afternoon tea or a brunch centerpiece, these scones come together in just under 40 minutes, making them as convenient as they are indulgent. Whether you’re looking for a gourmet twist on traditional scones or simply craving a fresh and fragrant treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Heavy cream, plus more for brushing
- 1 teaspoon Vanilla extract
- 1 cup Fresh raspberries
- 1 cup Powdered sugar
- 2 teaspoons Rose water
- 2 tablespoons Milk
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, mix together the heavy cream and vanilla extract. Pour this into the flour mixture and gently combine until just starting to come together. Be careful not to overmix.
Add the fresh raspberries to the dough, folding them in gently to avoid crushing the berries.
Transfer the dough to a lightly floured surface and pat it into a round disk about 1 inch thick. Cut the disk into 8 wedges and place them on the prepared baking sheet.
Brush the tops of the scones with a little heavy cream to help them brown beautifully during baking.
Bake for 16-18 minutes, or until the scones are lightly golden on top. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
While the scones are cooling, prepare the rose water glaze. In a small bowl, whisk together the powdered sugar, rose water, and milk until smooth and drizzle-able.
Once the scones are completely cooled, drizzle the rose water glaze over the top of each scone. Let sit for a few minutes to allow the glaze to set before serving.
Nutrition Facts
Calories |
384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
