Raspberry Rose Biscuits

Ingredients

• Rosewater Glaze:
• 2 cups icing sugar
• 3 tablespoons whole (3.25%) milk
• 1 tablespoon rose water
• 1 to 2 drops fuchsia gel food colouring
• 1 to 2 drops electric purple gel food colouring
• Raspberry Scones:
• 3¼ cups all-purpose flour, more for dusting
• ¼ cup granulated sugar
• 1 tablespoon + 2½ teaspoons baking powder
• 1 teaspoon salt
• ¾ cup unsalted butter, cut into cubes and refrigerated
• 1½ cups half and half (10%) cream (see Baker’s Tip)
• ½ cup frozen raspberries
• 1 egg
• 2 tablespoons water
• 1 batch Rosewater Glaze
• Garnish:
• ½ cup freeze-dried raspberries
• JRC Diamond Edible Glitter or edible iridescent glitter

Directions

ROSEWATER GLAZE

1. In the bowl of a stand mixer fitted with the paddle attachment, add the icing sugar and turn on the mixer on low speed. Slowly pour in the milk and rose water. Add both food colourings. Mix until fully incorporated and smooth.
2. Transfer the glaze to a container and set aside. If you’re making the glaze in advance, it can be stored in an airtight container in the fridge for up to 1 week.

RASPBERRY SCONES

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and, using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas.
3. Add the cream and gently turn the mixture with a fork until just combined, taking care not to overmix. A few stirs are all you should need. The dough will look rough and uneven.
4. Turn the dough onto a lightly floured work surface. Sprinkle the frozen raspberries on top. Using as little pressure as possible, gently fold the dough to cover the raspberries and pat the dough just until it sticks together. Fold 3 or 4 more times from different edges. Using a rolling pin, roll out the dough to 1 to 1½ inches thick. Cut circles using a 2¾-inch round cutter. Place the biscuits 1 inch apart on the prepared baking sheet.
5. In a small bowl, whisk together the egg and water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture. Use a pastry brush to brush each biscuit with egg wash.
6. Bake for 8 to 10 minutes, or until the tops and bottoms of the biscuits are golden brown. Let cool to room temperature.
7. Dip the top of each biscuit into the Rosewater Glaze. Hold the biscuit over the bowl and gently shake until the glaze no longer drips off. Return to the baking sheet and garnish immediately with freeze-dried raspberries, crushing them between your fingers as you sprinkle, and glitter.
8. Store leftover biscuits in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 month.

The cream used in the biscuits can safely range from 10% to 18%. Use what’s available in-store.

Excerpted from Jenna Rae Cakes At Home by Ashley Nicole Kosowan and Jenna Rae Hutchinson.

Copyright © 2024 by Ashley Nicole Kosowan and Jenna Rae Hutchinson. Photographs by Ashley

Kosowan. Published by Penguin Canada, a division of Penguin Random House Canada Limited.

Reproduced by arrangement with the Publisher. All rights reserved.

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