Glazed Raspberry Heart Scones Recipes

GLAZED RASPBERRY HEART SCONES

Glazed Raspberry Heart Scones image

Categories Berry Breakfast Brunch Dessert Bake Valentine's Day Raspberry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 12

Number Of Ingredients 9

Ingredients

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

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.

WHITE CHOCOLATE-RASPBERRY SCONES

White Chocolate-Raspberry Scones image

Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!

Provided by Meg

Categories Bread Quick Bread Recipes Scone Recipes

Time 40m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
6 tablespoons frozen butter
¾ cup fresh raspberries
⅓ cup white chocolate chips
¾ cup plain yogurt
1 egg
1 ½ teaspoons vanilla extract
1 teaspoon lemon zest
1 tablespoon confectioners' sugar, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g

RASPBERRY SCONES WITH ROSE WATER GLAZE

Raspberry Scones With Rose Water Glaze image

Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.

Provided by Muffin Goddess

Categories Scones

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
1 cup whipping cream
3 tablespoons whipping cream
1/3 cup raspberry jam, approximate (not seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (can be found in Middle Eastern markets and specialty stores)

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.

Nutrition Facts : Calories 265.6, Fat 13.7, SaturatedFat 8.5, Cholesterol 45, Sodium 170.4, Carbohydrate 33.4, Fiber 0.7, Sugar 14.8, Protein 2.7

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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.
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