When I think of scones, I always picture a delicate lady wearing white gloves and a large hat, sipping tea from a porcelain cup rimmed with gold. Scones are refined and diverse, not overly sweet, a hybrid of biscuit and pastry. This recipe is no exception. It makes a moist, buttery pastry bursting with berries and accented with a sweet, yet delicate rose-scented icing. You could bring these scones to a brunch, a bridal shower, a coffee date…or eat them for breakfast at 5AM when your toddler demands to play. Put on a smile, make yourself a cup of coffee in the fanciest cup you own, wake up and smell the rose icing. Trés bon!
3 1/4 cups flour, plus more for rolling
1/3 cup sugar
3 tsp. baking powder
1 c. butter, cool-room temp and cut into 1 or 2 inch pieces
1 c. buttermilk
1/4 c. whole milk, plus 2 tbsp. for brushing
1 1/2 tsp. vanilla
2 tbsp. preserves or jam (blackberry, strawberry, raspberry…even rose jam would be great here!)
1/2 c. strawberries
1/4 c. blackberries
1/4 c. raspberries
4 tbsp. butter, melted
1 1/2 tsp. Amoretti Rose Oil
4 c. powdered sugar
1/2 c. whole milk
dash of salt
Set oven temp to 350.
Mix first four ingredients in a large bowl, then add the pieces of butter. I like to use my hands for this part, loosely smooshing it all together until the ingredients feel like clumps of crumbs. This is also very therapeutic and reminds me of watching my grandma, up to her elbows in dough. If you’d rather, you can always use a pastry cutter for this part OR pop the ingredients in a food processor.
Next combine the wet ingredients (except for the fruit and 2 tbsp. milk) in a separate bowl. Combine the wet and dry ingredients until they are just barely mixed. Add in the berries and stir until all of the ingredients are mixed thoroughly, careful not to crush the berries. They’re delicate. (Just like you, you little flower.)
Move the dough to a well-floured surface, kneading it into the flour until it’s not overly sticky. Carefully shape the dough into a rectangle. It should be around 18″ tall X 5″ across. Using a knife coated with flour, cut the dough into four sections, then cut each section diagonally from each corner to make 4 triangles (16 total.) Place the triangles on a baking sheet and brush with milk. Place in the center of the oven and bake for 20-25 minutes.
Be patient and let those beautiful little treasures cool down, then make the icing by whisking all of the icing ingredients together until creamy and smooth. I love to use a decorating bag for piping the icing onto the scones, but you could just as easily drizzle it on top with a spoon. Let the icing set and enjoy!