These delightful scones are filled with raspberry jam and topped with a fragrant rose glaze, perfect for a special brunch or tea time.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a golden crust.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agent.
Add the cold butter to the dry ingredients and mix using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Using cold butter helps create flaky layers in the scones.
Gradually add 1 cup of the cream to the mixture, stirring just until the dough comes together.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a lightly floured surface and pat it to about 1/2 inch thick.
Handle the dough gently to maintain its texture.
Cut out scones using a round or heart-shaped cookie cutter. Gather scraps and repeat until all the dough is used.
Try to minimize re-rolling the dough to keep the scones tender.
Cut each scone horizontally to create a pocket and fill with a teaspoon of raspberry jam.
Be generous with the jam for a flavorful filling.
Place the filled scones on a baking sheet and bake for about 18 minutes or until golden brown.
Keep an eye on the scones to prevent overbaking.
While the scones are baking, prepare the glaze by mixing powdered sugar, rose water, and the remaining cream until smooth.
Adjust the glaze consistency by adding more cream or sugar as needed.
Once the scones are slightly cooled, spread the glaze over the top.
Glazing while warm allows the glaze to set nicely.
Serve the scones warm or at room temperature and enjoy!
Pair with tea or coffee for a delightful experience.
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