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
  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. Brush top of scones with remaining 1 tablespoon cream.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberry-rose-water-scones/