Raspberry Rose

Subtle rose-flavored scones studded with fresh raspberries and topped with a generous sprinkle of pink sparkling sugar - in honor of Breast Cancer Awareness month (October). One out of every eight women in the U.S. will be diagnosed with breast cancer in her lifetime. But eight out of eight women will enjoy these scones.*


*unverified, but probable.



2 cups all-purpose flour

1/4 cup granulated sugar

1/2 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter, cut into pieces

1 cup raspberries

1 teaspoon rosewater

1 large egg

3/4 cup heavy cream

Raw or sparkling sugar


Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, and salt. Grate the stick of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in raspberries, mixing lightly to combine. Whisk the cream, egg and rosewater, reserving 2 tablespoons for wash. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated.

Turn out onto a lightly floured surface and pat into a 1"-thick round. Brush the top with reserved wash and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 15-20 minutes.