In high school I worked at a small little cafe right around the corner from my house. Every morning we would have the most amazing scones that I simply couldn’t turn down. I’ve always imagined scones to be difficult and tedious to make for some reason. When one of my close friends (thanks Kate!) brought them with her to Charlotte earlier this month I was instantly reminded just how good those little treats are. Using the same recipe found here, I easily made a batch this week and have them packed and ready to make the trip to Charleston with me this weekend.
Don’t let the combination of strawberry and rosemary turn you off- these are so delicious! I followed Kate’s recommendation of skipping the strawberry jam and found them sweet enough on their own without the added sugar. And since I clearly haven’t gotten tired of heart shaped items, I used a heart cookie cutter to form the scones. 🙂
Strawberry & Rosemary Scones
via Giada at Home
Ingredients:
- 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 (I view this as optional)
Glaze:
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
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 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.
Enjoy!
xx
Those look amazing! I’m not a baker at all, but I think I could handle these. Thanks for sharing!
Will definitely try them! They look gorgeous!
~Anne
Yum this looks good!
YUM! definitely will attempt those! Good work Ashley!
I will definitely be making these. I love scones! Thanks for sharing.
I always thought they would be hard to make too. They look so cute and sound delish!
Those look so cute!! I don’t think I have ever made scones from scratch but they are so much like cookies huh? The strawberry rosemary combo sounds awesome!
I love love that combo…and these are so cute!
Scones are my husbands absolute FAVORITE thing! I am always looking for a new recipe instead of the common cinnamon, blueberry, vanilla or orange cranberry! I will definitely be giving these a try. Love the heart shapes too! So sweet!
I love scones and these look delicious! Love the heart shape!
holy. shcmoly. i will be making these SOON!
Yum!!! I love scones. I really do.
YUM. These sound absolutely amazing!
xo Josie
http://www.winksmilestyle.com
these sound heavenly!
these sound delightful. I just might have to try these out!