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Scones with Rose Buttercream

Updated: Jun 28, 2021

Scones with a rose buttercream. Based on Alton Brown's scones recipe, slightly modified to my taste. Butter cream recipe is pretty much a standard except i decided to whip a little Lebanese rose water slowly to keep the fat from separating. #scones #goodeats #foodporn


* 300 grams all-purpose flour

* 16 grams baking powder

* 1/4 teaspoon baking soda

* 3/4 teaspoon kosher salt

* 65 grams sugar

* 56 grams unsalted butter, chilled

* 20 grams shortening, chilled

* 175 grams heavy cream

* 55 grams egg, lightly beaten

* 50 grams dried currants or dried cranberries



* Place a rack in the center of the oven and heat the oven 205ºC. Line a half sheet pan with parchment paper and set aside.

* In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.

* Using your fingertips, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. (The faster the better — you don't want the fats to melt.)

* In a separate bowl, combine the heavy cream with the beaten egg and add to the dry ingredients.

* Gently stir in fruit.

* Turn the dough out onto a floured surface. Roll dough out into a 3/4-inch thick round and cut into 12 rounds, use 2.5inch round cutter.

* Place the rounds on the prepared sheet pan and bake until brown, about 15 minutes.

** wait until they are fully cooled before frosting

Did you make this recipe?

Let me know what you think! Share a photo and tag me on Instagram with the hashtag #bakingcuban.


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