Raspberry Scones With Rose Water Glaze |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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. Ingredients:
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) |
Directions:
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.
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