Rosemary Scones with Strawberry Preserves

Prep Time15

Cook Time20

Total Time35

Servings: scones

Calories: 269kcal

Author: Good Dinner Mom

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.

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.

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.