Raspberry Scones With Rose Water Glaze

• SCONES
• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
• 1 cup whipping cream
• 3 tablespoons whipping cream
• 1/3 cup raspberry jam, approximate (not seedless)
• GLAZE
• 1/2 cup powdered sugar
• 1/4 teaspoon rose water (can be found in Middle Eastern markets and specialty stores)

1. SCONES:
2. Preheat oven to 400u0b0F. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs.
3. Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick.
4. With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it.
5. With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges).
6. Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm.
7. GLAZE:
8. While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.

scones, flour, sugar, baking powder, salt, unsalted butter, whipping cream, whipping cream, raspberry, powdered sugar, water

Taken from www.food.com/recipe/raspberry-scones-with-rose-water-glaze-173903 (may not work)