Strawberry and Rosemary Scones

I might as well just call this strawberry week, because with so many strawberries from Strawberry Picking, I am officially in baker's paradise!   This Strawberry and Rosemary Scone recipe from Giada DeLaurentiis was a real find.   A rich, buttery, not-too-sweet batter combined with the complexity of rosemary, strawberry and lemon created a delicious treat that longed to linger on my tastebuds.

First, blend the butter with the dry ingredients to form a course meal.

Chop up the rosemary as finely as you can.

You don't want pokey pieces in your scone!

Drizzle in the cream and continue mixing.

Roll (or just press) out the dough on a floured surface, about 1/2 inch thick.

Roll it out a little thicker than I did.

Use a glass or cookie cutter to cut out your scone shape.

The directions actually suggested heart-shaped, but circles work just fine!

Create a thumbprint in the middle of each and add a teaspoon of Strawberry Jam to the center.

I was thrilled to use my homemade Strawberry Jam!

Drizzle the top with the lemon glaze and enjoy!

Strawberry and Rosemary Scones

Recipe Courtesy of Giada DeLaurentiis of The Food Network

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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