Food recipes
Raspberry Scones With Rose Water Glaze
Raspberry Scones With Rose Water Glaze Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table butter, without sa...
Raspberry Scones With Rose Water Glaze
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
jams and preserves, apricot
sugars, powdered
water, bottled, generic
Directions:
SCONES:.
Preheat oven to 400 degrees F. 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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
jams and preserves, apricot
sugars, powdered
water, bottled, generic
Directions:
SCONES:.
Preheat oven to 400 degrees F. 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.