Strawberry & Rosemary Scones

Nothing tastes better than a cup of hot tea and a scone. It really just gives you a chance to sit back and relax for a few minutes letting your worries and stresses of the day pass you by just for a moment. I found this recipe in the Giada at Home cookbook by, you guessed it, Giada De Laurentiis. Sticking with my goal of creating a recipe from my cookbooks, I thought this would be perfect for the upcoming holiday. The scones can be cut into cut little heart shapes to give to your sweetheart. These scones are a great mix of sweet and savory, allowing them to be a great treat any time of the day.

2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 tsp baking powder
1 Tbsp finely chopped fresh rosemary leaves
1/2 tsp fine sea salt
6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam
1/4 cup fresh lemon juice (from 1-2 lemons)
2 cups confectioners’ sugar

Place an oven rack in the middle of the oven and 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.

Servings: About 14 Scones

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