Floral Honeys
Roseberry Scones p.78
Makes 8
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon packed lemon zest
½ teaspoon kosher salt
½ teaspoon ground ginger
8 tablespoons cold unsalted butter, cubed
¼ cup finely chopped toasted pecans
½ cup cold heavy whipping cream, plus
more for brushing scones
2 tablespoons Rose Honey (recipe follows)
½ cup fresh raspberries
1 large egg, lightly beaten
1. Preheat oven to 375°. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, lemon zest, salt, and ginger. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in pecans.
In a
