Strawberry and Rosemary Scones

I came across this recipe and thought was an interesting flavor combo.  I really was hesitant because of the rosemary and strawberry…but the end result really worked great!
Just a heads up, these scones are not sweet at all, which is not always a bad thing.
My husband said they remind him of a biscuit but my 4 year old thought they were so good she thought it was a dessert.

DSC02613

Ingredients

 
2 cups flour
½ cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, cut into ½-inch pieces
Flour for dusting
1 cup heavy cream
⅓ cup strawberry jam
For Glaze
¼ cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water
 

Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Set aside.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. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and place on the prepared baking sheet. Gently knead together any left over pieces of dough and roll out to 1/2-inch thick. Cut the dough into heart shapes and place on the baking sheet. 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. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack. Cool for 30 minutes.

Make 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. Place the scones on a wire rack for about 30 minutes until the glaze has set. Store airtight in a plastic container for 2 days
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