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Rosemary Scones with Strawberry Preserves

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This easy Rosemary Scones recipe with Berry Jam are impressive, delicious with a hint of lemon. If you haven’t tried Rosemary Scones, try this recipe. You will love them.

Three Rosemary Scones on a white and flowered plate

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. 🙂

Three Scones with raspberry in the middle served on a white plate

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.

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Rosemary Scones with Strawberry Preserves

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 14 scones
Calories 269
Author Good Dinner Mom

Ingredients 

For the Scones:

  • 2 cups all-purpose flour, plus more for dusting
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 Tablespoon fresh rosemary leaves, finely chopped
  • ¼ teaspoon fine sea salt
  • 6 Tablespoons unsalted butter, cut into ½-inch pieces
  • 1 cup heavy cream
  • ⅓ cup strawberry jam

For the Glaze:

  • ¼ 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

Instructions

Make 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 2 cups flour, ½ cup sugar, 2 teaspoons baking powder, 1 Tablespoon rosemary, ¼ teaspoon salt, and 6 Tablespoons butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in 1 cup cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a ½-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 ½-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 ½ 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.

Make the Glaze:

  • In a medium bowl, mix together ¼ cup lemon juice and 2 cups powdered sugar until smooth. Gradually add 1-2 Tablespoons 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 2 cups flour, ½ cup sugar, 2 teaspoons baking powder, 1 Tablespoons rosemary, and ¼ teaspoon salt in a large mixing bowl. Add 6 Tablespoons 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.
Nutrition Facts
Rosemary Scones with Strawberry Preserves
Amount Per Serving
Calories 269 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 32mg11%
Sodium 48mg2%
Potassium 104mg3%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 27g30%
Protein 2g4%
Vitamin A 404IU8%
Vitamin C 2mg2%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Rosemary Scones with Berry Jam

Adapted from Giada De Larentiis

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Published on March 14, 2013

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    Recipe Rating




  1. Missy Seare says

    March 15, 2013 at 10:57 AM

    Yummy!!!! Can’t wait to try these! 🙂

    Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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