Dining & Wine

The Kitten and the Bear Cookbook

March 25, 2024

Married authors and artisanal jam-makers Sophie Kaftal and Bobby Zielinski have made a brilliant business perfecting their scone and jam recipes, which they sell in their Kitten and the Bear shop in Toronto and across Canada. In their new The Kitten and the Bear Cookbook, they share a heart-warming collection of over 90 recipes to create your own sweet world of glistening jams, flaky buttermilk scones, traditional spreads and savoury treats including Strawberry, Raspberry, and Cream Jam; Pink Apple and Lilac Blossom Jelly; Raspberry and Rose Scones; Blueberry Crumble Scones; and Orange Blossom Angel Food Cake, among many others. Check out one recipe from the book, below! —Vita Daily

Raspberry and Rose Scones

Red berry scones are always a crowd pleaser, and our raspberry and rose variety are no exception. Fresh raspberries add a pop of bright fruit flavour, and a delicate dusting of pink icing sugar, made by blending dragon fruit powder and rose petals into icing sugar, gives an ethereal look to these pretty pastries. Don’t forget an extra sprinkle of rose petals, which add a lovely contrast to the blush-pink palate. We love to make these rose-scented lovelies around Valentine’s Day—a delicious substitute for a dozen roses! Makes 10 scones.


  • 574 g (3¾ cups + 1 tablespoon) all-purpose flour
  • 38 g (3 tablespoons) granulated sugar 4½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon Diamond Crystal kosher salt
  • 340 g (¾ pound) cold unsalted butter, cut into cubes
  • 125 g (1 cup) fresh raspberries
  • 335 mL (1¼ cups + 2½ tablespoons) buttermilk
  • 1½ tablespoons rose water

Rose Sugar

  • 2 tablespoons granulated sugar
  • 1 tablespoon dried rose petals, plus more for garnish
  • 1 tablespoon icing sugar
  • ½ teaspoon freeze-dried dragon fruit (pitaya) powder (optional, for a more vibrant colour)


  1. Make the scones: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to combine. Drop in the butter and rub into the flour mixture by rolling each cube of butter between your thumb and index finger until mostly incorporated, about 7 minutes. It will have a fine, fluffy texture but should hold together when squeezed. (Alternatively, you can use a stand mixer fitted with the paddle attachment and mix on low speed for 5 to 10 minutes. Scrape the flour mixture into a large bowl.)
  2. Add the raspberries and toss gently to evenly distribute them throughout the flour mixture. In a measuring cup, stir together the buttermilk and rose water to combine. Create a well in the centre of the flour mixture. Pour the buttermilk mixture into the well and stir quickly with a fork until a shaggy dough forms, 30 to 60 seconds. The buttermilk should be fully incorporated, and there may still be some dry, crumbly bits in the bottom of the bowl.
  3. Dust a work surface generously with flour. Stack the shaggy dough, a handful at a time, onto the work surface to form a lay- ered mound. On the final handful, press the dough into any dry mix in the bottom of the bowl to push as much as possible into the dough. Press down on the dough with your hands to shape it into a rough 10-inch circle, about 1¼ inches thick. (The circle doesn’t have to be perfect.) Cut the dough in half, and then place one half top side down on the other half. Press down on the dough again to form it into another 10 to
    11-inch circle, about 1 inch thick. (The stack- ing and cutting process will create layers within the scones.)
  4. Use a 4-inch triangle cookie cutter to punch out the scones, cutting them as close together as possible to maximize the yield. Gather the scraps and press them together (don’t knead or reroll) and punch out more triangles. Transfer the scones to a container in a single layer and chill in the freezer for 6 hours. If you plan to bake the scones later, allow them to freeze, and store them in a resealable plastic bag or airtight container in the freezer for up to 1 month. Bake from frozen.
  5. Bake the scones: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
  6. Remove the scones from the freezer, and arrange on the lined baking sheet 2 to 3 inches apart. Bake for 40 minutes, or until golden brown, rotating the pan after 30 minutes. Remove from the oven and transfer the scones to a wire rack to cool completely.
  7. Meanwhile, prepare the rose sugar: In a small blender, combine the dried rose petals and granulated sugar and blend until the rose petals are fully broken down into a fine powder. Then, sift the rose sugar through a fine-mesh sieve into a small bowl. Add the icing sugar and dragon fruit powder, if using. Stir well to combine.
  8. Finish the scones: Using a fine-mesh sieve or sifter, dust the scones with the pink rose sugar and top with rose petals. Store the scones in a vented plastic container at room temperature for up to 2 days.

Variation: If you prefer a stronger rose flavour, feel free to add up to 2 tablespoons of rose water, and remove the corresponding amount of liquid by adding only 330 mL (1¼ cups + 2 tablespoons) buttermilk.

Excerpted from Kitten and the Bear, Inc. Copyright © 2024 Kitten and the Bear, Inc. Photography by Johanna Martin. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. 


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