I initially thought this recipe for Rosemary Scones would be perfect for girlfriends. Lunch, brunch or just a pick-me-up gift. Yes, I thought they were just for girlfriends. Then my 10-year old son comes home from school and loves them, asking for seconds. Then my husband comes home and gives them the “yu-um”! So, he gets some too. 🙂
These scones are easy to make and impressive. The rosemary leaves give the right amount of savory flavor to this textured delight and the berry jam is an added bonus, plus it looks pretty.
A note on the glaze. I took a couple of the Rosemary Scones and dipped the entire top half in some glaze, thinking this step would be even better. That was a mistake. The cookie is perfect with just a touch of the glaze and jam. I like that these scones are not overly sweet, using only half a cup of sugar.
Rosemary Scones with Strawberry Preserves
- 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 or any 3-inch 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 processor (see Cook's Note), 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.
These scones are a version of the English tea-scones (or Scottish. No one is exactly sure. Let’s just say the recipe is very old) that date back several centuries, sometimes baked in a cast-iron skillet over the fire. But maybe they’re not for some ladies at all!
So, my original thought that you should make these just for your girlfriends… scratch that. Just make them.
Adapted from Giada De Larentiis