Ingredients
-
-
2
-
1/3
-
2
-
1/2
-
5
-
1
-
3
-
1/3
-
-
1/2
-
1/4
-
-
-
Directions
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 , It was my first time slicing scones unbaked It was not easy But I made it The scones had a great taste And it’s great with the raspberry jam inside I made the glaze and added red food coloring Wonderful little scones Full of flavor Thanks Muffin Goddess 🙂 Made for PAC Spring 2012
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Steps
|
1
Done
|
Scones: |
|
2
Done
|
Preheat Oven to 400f. 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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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). |
|
6
Done
|
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. |
|
7
Done
|
Glaze: |
|
8
Done
|
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. |
