I won’t lie, I’m kinda sad Rosé Week is over. This week that I totally made up and celebrated by myself (FOR NOW) was really fun, and I loved sharing these recipes with you. I hope you liked it too!
Before I get too emotional, let’s talk scones! I actually think I enjoy making scones more than I enjoy eating them? And that’s saying a lot! I mean, I love scones but I LOOOVE making them. I think the process is so fun, with just the right amount of dough handling without going into tear-my-hair-out pie dough territory.
Made with a mix of heavy cream and rosé, these have an almost pillowy texture that I love. I obviously don’t want a dry scone, but I also don’t want something too soft or moist (ew sorry). I mean, I’d just eat a brownie or something if that’s what I was looking for. I also threw in some white chocolate because I can’t be stopped.
Originally I was just going to add the rosé to the dough and call it a day. White chocolate + rosé sounded perfect to me, and just classy enough to make us forget that I put wine in our salads a few days ago. But then! I decided to add a glaze. Because…of course I did.
So these are double rosé scones. Can you even?!
I saw the genius idea to add freeze dried fruit into a glaze on Plays Well With Butter and knew I had to steal that move for these scones. Once the strawberries were involved, I knew rosé was going into the glaze too (I’ll refer you back to that salad and this strawberry lime frosé for proof this was the right thing to do). With a tiny bit of lemon juice and vanilla, this glaze is perfect for the scones. Sweet, but a little tart and such a treat.
Also, SO PRETTY. I could stare at these all day if I wasn’t busy eating them.
What a great way to end Rosé Week. I’m really proud of us.
White chocolate rosé scones with strawberry rosé glaze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 large scones 1x
Ingredients
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 cups + 2 tablespoons flour
- 1 stick unsalted butter, cubed
- 1 egg
- ¾ cup heavy cream
- ½ cup rose
- 4 oz white chocolate bar, roughly chopped
Strawberry rosé glaze
- 1 bag freeze dried strawberries (1.2 oz)
- 1 ½ cups powdered sugar
- ¼ cup rosé
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla
Instructions
- Preheat oven to 375.
- Mix sugar, baking powder, baking soda, salt and flour in a large bowl. Add butter and mix with your fingers or a pastry cutter until the butter is incorporated with the flour and resembles wet sand. This could take a few minutes, so be patient.
- In a separate bowl mix the egg, heavy cream and rosé. Make a well in the middle of the flour mixture and pour the wet ingredients in. Mix together using a fork, slowly incorporating the dry into the wet as you go.
- When the dough comes together, add the white chocolate and mix to combine. Turn out onto a lightly floured surface and form into a 1-inch thick disc. Cut into 8 wedges.
- Place on a parchment lined baking sheet and bake for 20-25 minutes until lightly brown.
- Cool completely before glazing.
- Make the glaze:
- Pulse the freeze dried strawberries in a food processor until they become a fine powder.
- Add strawberry powder to a bowl with powdered sugar.
- Whisk in rosé, lemon juice and vanilla until a smooth glaze forms. The consistency should be thick but pourable. Feel free to add more rosé if you want a thinner glaze!
Notes
Recipe adapted from Bon Appetit and Plays Well With Butter
These scones freeze really well, even with the glaze on! I freeze them on a baking sheet first until totally frozen, and then transfer them to a large ziplock bag. When ready to eat, just leave them out for about 20 minutes.
