February 2012

Rosy Raspberry Cream Scones

The International Herb Association 2012 herb of the year is the Rose! Many flowers are edible and make delicious editions to favorite recipes. The below recipe is from page 38 of the Madison Herb Society’s Scented Geraniums and Edible Flower’s cookbook. You can find it on page 38. Consider ordering the cookbook for more fabulous floral recipes!

4 c. all-purpose flour
1/2 c. sugar
1 T. plus 1 tsp. baking powder
1/4 tsp. salt
4 T. finely crushed dried rose petals
2/3 c. butter
1 c. heavy cream
2 eggs
1 T. vanilla
1 c. fresh or frozen red raspberries

Heat oven to 375 degrees F. In a large bowl, stir together the flour, sugar, baking powder, salt, and rose petals. Add butter and cut in like a pie crust, until mixture is crumbly.

Mix together the heavy cream, eggs, and vanilla. Add to flour mixture. Mix until ingredients are almost incorporated. Carefully add raspberries and mix until all ingredients are moistened, and dough forms a ball. Shape dough into a 9-inch circle. Cut into 12 pieces.

Bake on cookie sheet until lightly golden, about 26-28 minutes. Cool. Frost scones with a vanilla glaze.