A raspberry scones recipe with a twist – tender British scones piled with raspberry & rose pastry cream, fresh raspberries & clotted cream.
Raspberry and rose both share volatile aroma compounds, making them a natural match. Violet is also an amazing flavour to pair with berries, should you happen to have that on hand instead of rosewater, or you fancy the nostalgic, powdery flavours of this spring flower instead.
I have written a tutorial on How to make English scones in a separate post, so I won’t repeat that here, but to complete this dessert in its entirety, make sure you decorate the scones with dried rose petals, or perhaps crystalised violets if you’ve opted for that flavour instead.
Sweet and tart, creamy and cakey, fruity and floral – a moist, tender English scone with all kinds of grown-up naughtiness piled on top.
Raspberry scones with cream
Split each scone widthways and pipe or spoon about 1 tablespoon of pastry cream onto one half.
Press a few fresh raspberries into the pastry cream.
Top with a dollop of clotted cream.
Serve with a spoon or fork - this is hard to eat with your hands!
Scones are best eaten just after baking, but you can freeze the plain scones, without any toppings, if you would like to make them ahead.
The pastry cream can also be made well in advance.