Strawberry Rose Scones

Ingredients

  • 2 cups (250 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • 1 cup (150 g) hulled and quartered strawberries
  • 1 tablespoon rosewater
  • ¾ cup (180 ml) heavy cream, plus extra for brushing
  • 1 large egg
  • Turbinado sugar, for sprinkling

Instructions

  1. Preheat & Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Combine Dry: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in Butter: Add the cold butter cubes and work with a pastry cutter (or your fingertips) until the mixture resembles coarse crumbs.
  4. Add Strawberries: Gently fold in the quartered strawberries, taking care not to crush them.
  5. Mix Wet: In a separate bowl, whisk the egg, heavy cream, and rosewater until combined. Pour into the dry mixture and stir until just coming together. The dough will be slightly sticky.
  6. Shape & Slice: Turn the dough onto a lightly floured surface and pat into a 1-inch-thick circle. Use a 2½-inch cutter to stamp out scones, or cut into 8 wedges. Transfer to the prepared sheet.
  7. Brush & Sugar: Brush the scone tops with extra cream and sprinkle with turbinado sugar.
  8. Bake: Bake 15–18 minutes, until golden brown and risen. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  9. Serve: Arrange these Strawberry Rose Scones alongside your BTät teacup and saucer for a moment of springtime indulgence.

May these scones and your new BTät Floral Tea Cups & Saucer Set bring you many moments of sweetness, beauty, and calm. Enjoy every sip and bite!

—Mom Mom (Grandma Helen)