Chopped dried strawberries and culinary rose water add gentle sweetness and delicate floral flavor to these toothsome scones.
Strawberry & Rose Water Scones
Serves: 9
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter
- 1 cup coarsely chopped freeze-dried strawberries
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
- 2 teaspoons culinary rose water*
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add strawberries, stirring well.
- In a small bowl, stir together ¾ cup cream, rose water, and vanilla extract. Add cream mixture to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut 9 scones from dough without twisting cutter, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
- Brush top of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 17 to 20 minutes.
Notes
*We used Alwadi Rose Water.
