Feb 12, 2013

Rosemary and Strawberry Scones

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Cook's Note: I made these about 3 years ago after seeing an episode of Giada at Home on the Food Network (she inspires me truly!) and I loved these scones so very much that I have dreamed of these scones ever since! Don't ask me why it took me 3 more years to make them again. I got a whim to make these last night after everyone had gone to bed and again, I am in LOVE with these scones. This is PERFECT for Valentines Day or any day really. If you are a rosemary fanatic like I am, you will love these scones. I always change SOMETHING about a recipe, but this recipe is perfect (just like Giada!), so you don't need to change anything really.

This is a perfect flavor combination with the rosemary and strawberry and if you have this with a nice cup of tea - you will be in scone heaven. ENJOY! 

What You Will Need:

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


Preheat the oven to 375 degrees

Line a baking sheet with a silpat or parchment paper (or Pam for Baking!)  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.

Again, this recipe is from Food Network ~ Giada De Laurentis, I take absolutely no credit, other than to share with you!

** You see my picture above and here they are on a platter:

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