Glazed Raspberry Heart Scones
Delicate heart-shaped scones filled with raspberry jam and topped with a rose-scented glaze. These buttery pastries are perfect for a romantic breakfast or elegant afternoon tea.
Ingredients
- •2 cups all purpose flour
- •⅓ cup sugar
- •2 teaspoons baking powder
- •½ teaspoon salt
- •5 tablespoons chilled unsalted butter
- •1.1875 cups whipping cream
- •⅓ cup raspberry jam
- •½ cup powdered sugar
- •¼ teaspoon rose water
Cooking Instructions
- 1.
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
35 min
- 2.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
10 min