Diva In The Kitchen: Strawberry and Rosemary Scones/Cookies

UPDATE 6/3/2013: I have made these quite a few times since posting this in 2010.  I just wanted to add that instead of 1 tablespoon of rosemary per batch, I add 3 tablespoons of rosemary.  They are so delicious!!!

Rosemary and Strawberry each on their own are great flavors.  But I was a little bit skeptical about how they would taste together in a scone.  I had yet to make scones, so I figured this was a great start.

While these taste AWESOME (the rosemary and strawberry compliment each other so well and the lemon glaze adds a bright zing of sweetness), these are not scones.  They are cookies.  Even when I tried to make them bigger like a scone, they flatten out too much to be a real scone.

I highly recommend you give them a try, especially if the flavors appeal to you.  They are really good,.  I think I have already made them three times this month.  :-D

Juicing the lemons
Chopped rosemary
Mixing all the goods
 The first time I made these, I followed the recipe and rolled out the dough and used a cookie cutter to make shapes.  But they were so flat and cookie-like when I wanted scones.  So the next time I made them, I rolled the dough into balls, placed them on the sheet, and used my thumb to make a depression in them.  This made the cookies slightly larger and nice and fluffy.  And it saves time and clean-up.

Strawberry Preserves go in the depression
All baked

I laid them out to cool
Glazed and drying

All ready!  On glass plate by Brilliant Glass Works

Strawberry and Rosemary Scones

Recipe courtesy Giada De Laurentiis
Prep Time:
14 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
20 min
14 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


  • 1/4 cup fresh lemon juice, from 1 large lemon
  • 2 cups powdered sugar
  • 1 to 2 tablespoons water
  • Special equipment: a 3-inch heart-shaped cookie cutter


For the scones: 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 processorpulse 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 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 heart shapes and add to 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 and cool for 30 minutes.
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.
Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough

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