Raspberry Scones With Rose Water Glaze Recipes

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.

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.

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.

Steps:

• In a large bowl combine flour, granulated sugar, baking powder, and salt.
• With a pastry blender cut in butter till mixture resembles coarse crumbs.
• In a small bowl combine the cream, beaten egg, and vanilla; mix well.
• Add this to the flour mixture and stir till just combined; do not overmix.
• Turn onto a lightly floured board and knead about 5-6 times.
• Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
• Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
• Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
• Press along edges to seal.
• Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
• Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
• Serve in a basket with a pretty napkin.

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.

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.