Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking powder: 1 tablespoon (15g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/2 teaspoon (2.5g)
- Butter, cold and cut into small cubes: 1 cup (225g)
- Granulated sugar: 1/2 cup (100g)
- Dried raspberries: 1/2 cup (50g)
- Rose petals: 1 tablespoon (5g)
- Buttermilk: 3/4 cup (180ml)
- Egg, beaten: 1 large
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Stir in the granulated sugar, raspberries, and rose petals.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the wet ingredients to the dry ingredients, stirring just until the dough comes together.
- Turn the dough out onto a lightly floured surface and pat it into a round shape about 1-inch thick.
- Cut the dough into 8 equal wedges.
- Place the wedges on a baking sheet lined with parchment paper.
- Brush the tops of the scones with additional buttermilk or milk if desired.
- Bake for 15-20 minutes, or until golden brown and cooked through.
Nutritional Information:
Per scone (1/8 of recipe):
- Calories: 260
- Fat: 12g
- Carbohydrates: 36g
- Protein: 6g
Dish Characteristics:
- Flaky and tender texture
- Sweet and tart flavor from the raspberries and rose petals
- Moist and flavorful crumb
User Comments:
- "These scones are absolutely delicious! The perfect balance of sweetness and tartness."
- "I love the unique flavor combination of raspberries and roses."
- "The scones were so easy to make and turned out beautifully."
Special Precautions and Tips:
- Do not overmix the dough, as this will make the scones tough.
- If the dough is too wet, add a little more flour. If it is too dry, add a little more buttermilk.
- For a sweeter scone, add an extra 1/4 cup of granulated sugar to the dough.
- To make ahead, wrap the baked scones in plastic wrap and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator and reheat in a preheated oven at 350°F (175°C) for 5-10 minutes.
