Raspberry Scones With Rose Water Glaze

Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.

• Ready In: 50 mins
• Serves: 12

Ingredients

• SCONES

• 2  cups all-purpose flour
• 1⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 5  tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 1  cup  whipping cream
• 3  tablespoons  whipping cream
• 1⁄3 cup  raspberry jam, approximate (not seedless)

• GLAZE

• 1⁄2 cup powdered sugar
• 1⁄4 teaspoon rose water (can be found in Middle Eastern markets and specialty stores)

Directions

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.