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
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| Juicing the lemons |
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| Chopped rosemary |
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| 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.
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| Strawberry Preserves go in the depression |
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| All baked |
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| I laid them out to cool |
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| Glazed and drying |
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| All ready! On glass plate by Brilliant Glass Works |
- Prep Time:
- 14 min
- Inactive Prep Time:
- 1 hr 0 min
- Cook Time:
- 20 min
- Level:
- Easy
- Serves:
- 14 scones
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
- Special equipment: a 3-inch heart-shaped cookie cutter
Directions
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 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 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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