Raspberry Cream Scones

Photo Credit: Baking A Moment

Scones are delicious flaky pastries perfect for enjoying alongside tea, but this raspberry cream scones recipe will have you rethinking their simplicity. Rather than being a simple round or wedge of pastry, these have fresh raspberries folded into them, as well as a floral tasting rose water glaze. Although the glaze flavour may seem off-putting, it complements the tangy, sweet raspberry taste and takes these scones over the top. Allie, the author of Baking A Moment recipe blog, came up with the idea to glaze with a quick icing recipe using rose water when she read another person’s blog about their dinner at The French Laundry in California, and the clever pairing of raspberries and rose water. The key is to make sure the rose water is present, but not too overpowering so that the raspberries and floral taste are balanced. You can locate rose water in several grocery stores, bulk food stores or online if you are pining to make this raspberry recipe. If you are intrigued by the addition of this elegant flavour to a classic scone recipe, check out this raspberry version.

A scone is a type of pastry recipe from the United Kingdom, which is flour-based and very flaky. The texture can be very similar to North American biscuits, although they are often studded with dried fruit, and paired with fresh clotted cream and jam as an accompaniment to tea. The secret to the flaky texture of scones is the inclusion of plenty of cold butter. This process is similar to making biscuits or pie dough, where the dry ingredients are mixed, and then the butter is cut into the flour mixture until thoroughly incorporated and the entire mixture is crumbly. This step can be accomplished using a pastry cutter or two knives. Baking powder is what gives these scones their rise and fluffy, cake-like texture. Baking powder, like baking soda, doesn’t last forever; as soon as you notice it isn’t reacting with your baked goods anymore, usually a period of six months to one year, you will need to replace it. Otherwise, these fun desserts won’t be as fluffy as they could be.

Raspberry recipes are excellent for when your raspberry canes are producing or when you are noticing loads of these bursting ripe fruits arriving at your local farmer’s market. This scone recipe uses an entire pint of raspberries, which means you can use quite a few. Since this easy dessert recipe makes just six or eight scones, depending on the size you like, you may even want to make a double batch, since it will be difficult to eat just one. That way you will be able to use even more of your garden or market haul in these easy desserts.

If you don’t enjoy the taste of rose water, make these scones anyway. The rose water is an interesting addition to the glaze, but you can simply substitute with another liquid, like lemon juice, which would taste equally as good. Alternatively, you can omit the glaze recipe completely, since the scones should be very moist and flavourful on their own. You can even get creative and use other kinds of berries that are in season, like blueberries, sliced strawberries or blackberries. The possibilities are extensive when you have a scone recipe as good as this. The best part about this dish is that it is more than just a dessert, but can function as an afternoon snack or quick breakfast on the go too. Thank you to Allie, the recipe developer of Baking A Moment recipe blog, for sharing her raspberry cream scones recipe with us.

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