Best 6 Raspberry Scones With Rose Water Glaze Recipes

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Raspberry scones with rose water glaze are perfect for a special breakfast, brunch, or afternoon tea. Their delicate flavor and beautiful appearance make them a popular choice for parties and gatherings. The scones are made with fresh raspberries, which add a burst of sweetness and tartness. The rose water glaze gives the scones a subtle floral flavor and a shiny finish. This article will provide you with a comprehensive guide to making the best raspberry scones with rose water glaze, including tips for selecting the freshest ingredients, step-by-step instructions, and suggestions for serving and storing the scones.

Here are our top 6 tried and tested recipes!

RASPBERRY-ROSE SCONES



Raspberry-Rose Scones 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

Time 45m

Yield 8

Number Of Ingredients 12

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, Carbohydrate 45.2 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 264 mg, Sugar 16.3 g

FAST RASPBERRY SCONES



Fast Raspberry Scones image

Serve these raspberry scones at breakfast or with tea for an afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Yield Makes 20

Number Of Ingredients 8

2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1 large egg yolk
1 1/2 cups fresh raspberries (6 ounces)

Steps:

  • Preheat oven to 400 degrees. In a food processor, pulse together flour, cup sugar, baking powder, and salt. Add butter and pulse until pea-size pieces form. In a small bowl, whisk together buttermilk and egg yolk. Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.
  • Transfer dough to a lightly floured work surface and sprinkle raspberries on top. Knead 3 times to fold in raspberries (there may be loose pieces of dough and a stray berry or 2). Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces. Place pieces, about 2 inches apart, on 2 parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.
  • Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks. Serve warm or at room temperature.

Nutrition Facts : Calories 241 g, Cholesterol 6 g, Fat 10 g, Fiber 2 g, Protein 4 g

RASPBERRY SCONES WITH ROSE WATER GLAZE



Raspberry Scones With Rose Water Glaze image

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.

Provided by Muffin Goddess

Categories     Scones

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

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)

Steps:

  • SCONES:.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • GLAZE:.
  • 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.

Nutrition Facts : Calories 265.6, Fat 13.7, SaturatedFat 8.5, Cholesterol 45, Sodium 170.4, Carbohydrate 33.4, Fiber 0.7, Sugar 14.8, Protein 2.7

RASPBERRY ROSE SCONES



Raspberry Rose Scones image

Provided by Sandra Lee

Categories     dessert

Time 30m

Yield 2 loaves

Number Of Ingredients 10

1 (20-ounce) package biscuit mix
1/4 cup rose water
2 (15-ounce) cans red raspberries, drained (reserve both liquid and raspberries)
1 cup raspberry liquid (from canned raspberries)
1 1/2 cups fresh raspberries
2 tablespoons sugar
Lemon Cream Cheese Spread, recipe follows
1/3 cup lemon curd
16 ounces cream cheese, softened
1 teaspoon rose water

Steps:

  • Preheat oven 375 degrees F. Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. Sprinkle some sugar on the top of loaves while they are still hot. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
  • Whip all ingredients together and chill in the refrigerator.

RASPBERRY CHIP SCONES



Raspberry Chip Scones image

Make and share this Raspberry Chip Scones recipe from Food.com.

Provided by Hey Jude

Categories     Scones

Time 32m

Yield 24 2inch scones

Number Of Ingredients 7

3 cups self-rising flour
1/2 cup sugar
1/2 cup butter, softened
3/4 cup buttermilk
1/2 teaspoon vanilla extract
1/2 cup raspberry chocolate chips
1 egg white, beaten

Steps:

  • Combine flour and sugar in a bowl.
  • Cut butter into mixture until it resembles coarse meal.
  • Add buttermilk and vanilla extract, then raspberry chocolate chips.
  • Stir until all ingredients are moistened and form a soft ball.
  • Turn out onto a generously floured surface and knead until it can be patted out into a circle 1/2-inch thick.
  • Cut with a 2-inch biscuit cutter; place on a baking sheet, brush tops of scones with egg white.
  • Bake in a preheated 400° oven until golden brown, 10-12 minutes.
  • Note: if you can't find raspberry chocolate chips, substitute raisins, dried cranberries or dried cherries.

Nutrition Facts : Calories 126.1, Fat 5.1, SaturatedFat 3.1, Cholesterol 10.5, Sodium 236.4, Carbohydrate 18.4, Fiber 0.6, Sugar 6.5, Protein 2.1

GLAZED RASPBERRY HEART SCONES



Glazed Raspberry Heart Scones image

Categories     Berry     Breakfast     Brunch     Dessert     Bake     Valentine's Day     Raspberry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12

Number Of Ingredients 9

2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)

Steps:

  • Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
  • Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

Tips:

  • Use fresh or frozen raspberries for the best flavor. If using frozen raspberries, thaw them before using.
  • Gently fold the raspberries into the dough to prevent them from breaking.
  • Chill the dough for at least 30 minutes before baking to help the scones rise evenly.
  • Bake the scones until they are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the scones to cool slightly before glazing them.
  • If you don't have rose water, you can substitute vanilla extract or milk.
  • Serve the scones warm with additional rose water glaze, if desired.

Conclusion:

Raspberry scones with rose water glaze are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The scones are light and fluffy, with a subtle rose flavor. The glaze adds a touch of sweetness and crunch. These scones are sure to be a hit with everyone who tries them.

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