Raspberry Scones With Rose Water Glaze

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 1 scones:.
• 2 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.
• 3 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 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 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 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 glaze:.
• 8 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.