RASPBERRY-ROSE SCONES
I love the combination of raspberry and rose! I've tried it in cookies and turnovers and recently decided to adapt a scone recipe to include both. These are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation.
Provided by LauraF
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 369.2 calories, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g
FAST RASPBERRY SCONES
Serve these raspberry scones at breakfast or with tea for an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 30m
Yield Makes 20
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
- Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.
Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g
RASPBERRY SCONES WITH ROSE WATER GLAZE
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
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
RASPBERRY ROSE SCONES
Steps:
- Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
- Whip all ingredients together and chill in the refrigerator.
RASPBERRY CHIP SCONES
Make and share this Raspberry Chip Scones recipe from Food.com.
Provided by Hey Jude
Categories Scones
Time 32m
Yield 24 2inch scones
Number Of Ingredients 7
Steps:
- Combine flour and sugar in a bowl.
- Cut butter into mixture until it resembles coarse meal.
- Add buttermilk and vanilla extract, then raspberry chocolate chips.
- Stir until all ingredients are moistened and form a soft ball.
- Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
- Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
- Bake in a preheated 400° oven until golden brown, 10-12 minutes.
- Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.
Nutrition Facts : Calories 126.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 10.5, Sodium 236.4, Carbohydrate 18.4, Fiber 0.6, Sugar 6.5, Protein 2.1
GLAZED RASPBERRY HEART SCONES
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
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.
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