Recipes Bread Quick Bread Recipes Scone Recipes Raspberry-Rose Scones 4.5 (2) 1 Review 3 Photos 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 raspberry-rose scones are lovely with a cup of floral tea. Sprinkle dried rose petals on top for a pretty presentation. Submitted by LauraF Updated on January 15, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 25 mins Cook Time: 15 mins Additional Time: 5 mins Total Time: 45 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings 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 Directions Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper. Whisk flour, sugar, baking powder, salt, and baking soda together in a large bowl. Grate 1/3 butter into flour mixture using the large holes of a box grater; toss lightly with your fingertips until coated with flour. Repeat twice more with remaining 2/3 butter. Beat 1/2 cup cream, egg, and rose water together in a small bowl with a fork; pour over 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 prepared baking sheet. Brush tops with 2 tablespoons cream; sprinkle with raspberry sugar. Bake in the preheated oven until golden, about 15 minutes. Cool before serving, 5 to 10 minutes. Cook's Notes: If you don't have or can't find raspberry-flavored sugar, turbinado works well. The Nielsen-Massey brand of rose water is quite different from the more traditional Middle Eastern rose water. I wouldn't swap the two. Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a few at a time. To freeze them, keep them on the baking sheet until frozen solid, then transfer to resealable plastic bags and seal well. You may need to add a few minutes to the baking time. Save Print I Made It Nutrition Facts (per serving) 369 Calories 19g Fat 45g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 369 % Daily Value * Total Fat 19g 25% Saturated Fat 12g 59% Cholesterol 79mg 26% Sodium 264mg 11% Total Carbohydrate 45g 16% Dietary Fiber 2g 8% Total Sugars 16g Protein 5g 9% Vitamin C 5mg 6% Calcium 62mg 5% Iron 2mg 10% Potassium 95mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.