Strawberry and Rosemary Scones

Strawberry and Rosemary Scones
Strawberry and Rosemary Scones

PREP TIME

14

minutes

TOTAL TIME

34

minutes

SERVINGS

14

servings

PREP TIME

14

minutes

TOTAL TIME

34

minutes

SERVINGS

14

servings

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

Directions

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.

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