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Raspberry Rose Scones Recipe

Raspberry Rose Scones

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

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  • on September 17, 2010

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    they were alright when they were warm but once they becamse room temp they were like plasticy flavorless hunks of bread

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  • on February 29, 2008

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    Even though some of the reviews weren't very good I thought I'd give it a try. Unfortunately, I did not like it and would not make again.

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  • on September 27, 2006

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    YOU DON'T READILY FIND CANNED RASPBERRIES, BECAUSE, THEY LOOK AND TASTE LIKE THEY'VE BEEN DIGESTED BEFORE. I USED FROZEN. NOT SO HOT ON THE LOAF AS A SCONE IS A SEPERATE BAKED ITEM. I PREFER SINGLE SCONES TO THIS LOAF CONCEPT

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  • on September 27, 2006

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    I bake quite a bit so I don't think I did anything wrong. This was terribl--a dry hunk of wood. After all the trouble finding the ingredients I had to throw this out...I already own a doorstop.

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  • on September 10, 2006

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    I finally found canned raspberries after going to four different stores, but I never did find any rosewater, so I made the scones without. They were very dry and blah. That rosewater must be pretty amazing stuff.

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  • on July 18, 2006

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    Even without the rose water this is pretty bad.

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  • on July 15, 2006

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    Am I the only one that wants to know where on earth do you get rose water?

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  • on July 10, 2006

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    Plus they were heavy and dry. Not a keeper.

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  • on March 03, 2006

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    very flavorful and fruity. I liked the loaf idea. This is super easy.

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  • on March 01, 2006

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    not literally of course : they were the fruitiest tastiest scone (slices I've ever had. They were the first scone slices I've ever had since I usually buy scones that are not in a loaf. Great idea and great tasting! Better then any scone I've ever bought at a bakery.

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