Monday, February 3, 2020

Scones with Rose Buttercream



For the Scones:

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 6 tbsp unsalted butter at room temperature
  • 2/3 cup whole milk
  • 1 large egg


For Rose buttercream:

  • 1 cup icing Sugar 
  • 1/2 cup unsalted butter softened  at least 20-30 minutes
  • 1  teaspoon Rose essence or Roohafsa
  • 2-4 tbls milk


For scones:

Preheat the oven to 425 degrees F.

In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.

Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.

In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.

Stir to combine with a spatula, until a rough dough forms.

Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.

Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.

Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.

Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!

For Rose buttercream:

With an electric mixer, cream the butter with 1/2 cup icing sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rose essence or roohafsa.Keep adding icing sugar and milk, and beating on high, until you have a nice frosting consistency.



For scones:

Preheat the oven to 425 degrees F.

In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.

Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.

In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.

Stir to combine with a spatula, until a rough dough forms.

Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.

Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.

Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.

Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!

For Rose buttercream:

With an electric mixer, cream the butter with 1/2 cup icing sugar and a little milk. Just enough milk that it gets the mixture to go. Beat in the rose essence or roohafsa.Keep adding icing sugar and milk, and beating on high, until you have a nice frosting consistency.

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