Strawberry and Rosemary Scones

By JDARK

Ingredients

• Scones:
• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam
• Glaze:
• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Details

Servings 14
Preparation time 14mins
Cooking time 34mins

Preparation

Step 1

Scones:
1. Place an oven rack in the middle of the oven.
2. Preheat the oven to 375 degrees F.
3. Line a baking sheet with a silpat or parchment paper. Set aside.
4. In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
5. Transfer the mixture to a medium bowl.
6. Gradually stir in the cream until the mixture forms a dough.
7. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.
8. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.
9. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.
10. Cut the dough into more heart shapes and add to the baking sheet.
11. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.
12. Spoon a heaped 1/2 teaspoon of jam into each indentation.
13. Bake for 18 to 20 minutes or until the edges are golden brown.
14. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

Glaze:
15. In a medium bowl, mix together the lemon juice and powdered sugar until smooth.
16. Gradually add the water until the mixture is thin enough to spread.
17. Using a spoon, drizzle the glaze over the scones. 18. Let the glaze set for about 30 minutes.
19. Serve or store in an airtight plastic container for 2 days.