Rosewater and Marzipan Scones
The unique combination of rosewater and marzipan results in a scone that is sophisticated and elegant, perfect as a dessert for special occasions. The rosewater subtly perfumes the dough, while the marzipan adds sweet, almond notes. TIP: For an even richer flavor, add a little orange zest to enhance the aroma of the rosewater. Chop the marzipan into small pieces so that it is evenly distributed in the dough. This scone is the perfect choice to accompany a cup of fragrant Earl Grey tea, or as part of a special holiday breakfast.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
3
Cut the cold butter into small cubes, then rub it into the flour mixture until it resembles coarse crumbs.
4
Chop the marzipan into small pieces, then fold it into the flour mixture.
5
In a separate bowl, whisk together the honey, milk, rosewater, and egg.
6
Pour the wet ingredients into the dry ingredients and mix until just combined, forming a soft dough.
7
On a lightly floured surface, pat the dough to about ¾ inch (2 cm) thickness, then cut into triangles or rounds.
8
Place the scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
9
Let cool for a few minutes before serving warm with a drizzle of honey or a dollop of almond whipped cream.
