Hi This is Rose. I made this recipe for Genius hour at my school. We are suppose to teach something to our class and I chose baking because I love to bake with my Mommy. Scones are easy, messy, sweet and fun to make! I made this recipe special because I made a Rose water Glaze. You can make any glaze you want by adding vanilla, orange or lemon zest, or just plain royal icing.It’s fun to come up with new flavors. Of course rose is my signature flavor! Pretty cool she let me use her website too:)
I hope you like it. Happy Baking!
Rose's Raspberry Scones with Rose Water Glaze
- 3 sticks Unsalted Butter, Cold Cut into 1/4-inch pieces
- 4 1/2 cups All-Purpose Flour
- 1/2 cup Sugar
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/4 cups Buttermilk, plus 2 Tablespoons
- Egg Wash: 1 large egg beaten with 2 Tablespoons of Milk
- 1 1/2 cups Raspberries fresh or frozen
- Turbanado Sugar or Sugar in the Raw
- Glaze: see recipe below
- 1-2 Drops Rose water found at Town and Country Foods on 11th
Preheat the oven to 400 degrees. Lightly grease or use parchment paper on 2 baking sheets and set aside.
Cut butter sticks into small 1/4" cubes and keep cold while measuring other ingredients.
In a large bowl whisk the flour, sugar, baking powder, baking soda, and salt.
Add the cold butter and mix it in with the dry ingredients. Work the dough with your fingers tips or use a pastry cutter until it resembles a very course meal. You will have very small pieces of butter.
Add 1 1/4 cups of the buttermilk and mix until just combined and the dough begins to stick together. If the dough is too dry, add the remaining buttermilk one tablespoon at a time. I like to do it by hand.
Turn the dough out onto a lightly floured work surface and sprinkle with the raspberries. Very gently knead the raspberries into the dough.
Pat the scone dough into a large circle, about 1 1/4 inches thick. Using a 2 inch round cookie or biscuit cutter push down and cut scones. Gather your scraps and continue patting down and cutting until all the dough is used. Divide the scones on the baking sheets leaving a good 3-4 inches between them. Don't crowd them. Brush the tops with the egg wash. Sprinkle with the raw sugar.
Bake approximately 20 minutes, until golden brown and firm to touch.
For the Glaze: 1 1/2 Cups Powdered sugar, 1-2 drops Rosewater (careful its very strong) and 3-4 Tablespoons Water and 2 Fresh Raspberries for a pink color!