Strawberry and Rosemary Scones

By Jaclyn

Ingredients

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

Preparation

Step 1

(1) Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

(2) 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.

(3) Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.

(4) On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more shapes and add to the baking sheet.

(5) Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation.

(6) Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

(7) For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes.

Serve or store in an airtight plastic container for 2 days.