• 50minutes
  • 265calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/3 cup sugar

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 5 tablespoons unsalted butter , chilled and cut into 1/2-inch pieces

  6. 1 cup whipping cream

  7. 3 tablespoons whipping cream

  8. 1/3 cup raspberry jam, approximate (not seedless)

  9. 1/2 cup powdered sugar

  10. 1/4 teaspoon rose water (can be found in Middle Eastern markets and specialty stores)

Instructions Jump to Ingredients ↑

  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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