RASPBERRY SCONES ALLRECIPES RECIPES

RASPBERRY-ROSE SCONES RECIPE | ALLRECIPES

Raspberry-Rose Scones Recipe | Allrecipes image

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

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 8 scones

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
6 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 stick unsalted butter, frozen
½ cup heavy cream
1 egg
1 tablespoon rose water (such as Nielsen-Massey)
1 cup frozen raspberries
2 tablespoons heavy cream, or as needed
2 tablespoons raspberry-flavored sugar

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, CarbohydrateContent 45.2 g, CholesterolContent 79.2 mg, FatContent 19.4 g, FiberContent 2.2 g, ProteinContent 4.7 g, SaturatedFatContent 11.8 g, SodiumContent 264 mg, SugarContent 16.3 g

LEMON, RASPBERRY, AND WHITE CHOCOLATE SCONES | ALLRECIPES

Lemon, Raspberry, and White Chocolate Scones | Allrecipes image

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Provided by DREGIE

Categories Bread Quick Bread Recipes Scone Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 scones

Number Of Ingredients 15

Ingredients

2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
? cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Steps:

Zest both lemons; juice 1/2 of a lemon. Set aside.
Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold.
Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork.
Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper.
Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture.
Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Nutrition Facts : Calories 381.4 calories, CarbohydrateContent 56.2 g, CholesterolContent 72.6 mg, FatContent 14.6 g, FiberContent 2.8 g, ProteinContent 8.2 g, SaturatedFatContent 8.4 g, SodiumContent 364.7 mg, SugarContent 15.2 g

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