Raspberry Scones With Rose Water Glaze Recipes

RASPBERRY SCONES WITH ROSE WATER GLAZE

Steps:

• SCONES:.
• Preheat oven to 400ºF. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
• Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
• With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
• With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
• Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
• GLAZE:.
• While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.

RASPBERRY-ROSE SCONES

Steps:

• 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.

GLAZED RASPBERRY HEART SCONES

Steps:

• Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
• Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

RASPBERRY LEMON SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. For the scones; sift together all the dry ingredients and zest of one lemon. Using a pastry cutter or 2 forks, blend the butter into the flour until it resembles wet crumbly sand. Make a well in the center and pour in the heavy cream, mix just until combined making sure not to over work the dough. Fold in the raspberries, be careful not to mash or break the berries. Press the dough out onto a floured surface forming a rectangle approx: 12x3 by 1 1/4 inches {thick}. Cut the rectangle in to half {width wise} then cut those halves into half, forming 4 rectangles. Next cut across the 4 rectangles lengthwise creating 8 squares. Next cut diagonal leaving you with 16 triangles. Brush the tops with a little heavy cream and bake for 15-20 minutes. Let the scones cool a little before applying the glaze. For the glaze; sift the powdered sugar and whisk in the strained lemon juice. Whisk in the butter and zap it in the microwave for 30 seconds. Whisk again and set aside until scones are slightly cooled. Drizzle, Brush or Dunk the scones in the glaze... which ever you prefer!