For best results, keep all ingredients cold. This will help create a tender and flaky scone. Do not overmix the dough, as this will result in tough scones. If you don't have raspberry-flavored sugar, you can use regular granulated sugar or sanding sugar. Dried rose petals can be sprinkled on top for a beautiful presentation.
Raspberry-Rose Scones
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PREP TIME25 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS6
Delicate and aromatic, these Raspberry-Rose Scones offer a delightful twist on a classic treat. Infused with the subtle fragrance of rose and studded with tart raspberries, they are perfect for a refined afternoon tea or a special weekend brunch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Cholesterol79 mg
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Fiber2 g
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Protein5 g
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Saturated Fat12 g
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Sodium264 mg
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Sugar16 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. (5 minutes)
02
StepIn a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until well combined. (2 minutes)
03
StepUsing a box grater, grate the frozen butter into the flour mixture. Toss gently with your fingertips to coat the butter shreds with flour. This creates flaky layers in the scones. (5 minutes)
04
StepIn a separate small bowl, whisk together the 1/2 cup heavy cream, egg, and rose water. (2 minutes)
05
StepPour the wet ingredients into the flour-butter mixture. Using a fork or your hands, gently mix until just combined. Do not overmix; the dough should be shaggy and slightly sticky. Gently fold in the frozen raspberries. (3 minutes)
06
StepTurn the dough out onto a lightly floured surface. Gently pat it into a round about 3/4-inch thick. Using a sharp knife or a bench scraper, cut the round into 8 wedges. (3 minutes)
07
StepArrange the wedges on the prepared baking sheet, leaving a little space between them. Brush the tops of the scones with the remaining 2 tablespoons of heavy cream and sprinkle generously with raspberry sugar. (2 minutes)
08
StepBake in the preheated oven for 15-20 minutes, or until the scones are golden brown and have risen nicely. (15-20 minutes)
09
StepRemove from the oven and let cool on the baking sheet for 5-10 minutes before serving. These scones are best enjoyed warm. (5-10 minutes)
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Mittie Doyle
Jul 2, 2025Can I use fresh raspberries instead of frozen?
Oral Schumm
Jul 1, 2025If you use fresh raspberries, gently fold them in at the end and be careful not to overmix the dough as they will bleed. You may need to add a bit more flour if the dough is too wet.
Beatrice Stiedemann
Jul 1, 2025I didn't have rose water, so I used a few drops of rose extract. Worked great!
Toy Emardnicolas
Jun 30, 2025My dough was a little dry, so I added a tablespoon more of heavy cream. They turned out perfectly.
Edd Yundt
Jun 29, 2025These are now my go-to scone recipe. Thanks for sharing!
Rosella Ziemann
Jun 29, 2025I made these for a tea party and everyone loved them. They looked so pretty with the raspberry sugar.
Stan Steuber
Jun 28, 2025These scones are amazing! The rose flavor is subtle but definitely there. So good!
Joey Muller
Jun 28, 2025The frozen butter trick is genius! My scones were so light and fluffy.