STRAWBERRY AND ROSEMARY SCONES
Provided by Giada De Laurentiis
Categories dessert
Time 1h34m
Yield 14 scones
Number Of Ingredients 12
Steps:
- 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, 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #occasion #for-large-groups #low-protein #breads #holiday-event #dietary #low-sodium #scones #st-patricks-day #quick-breads #low-in-something #number-of-servings #4-hours-or-less
You'll also love
Majid gg
[email protected]These scones are on my to-bake list. They look so good!
Mk Mahabub
[email protected]I'm not sure about the combination of strawberries and rosemary in scones. It sounds a bit strange.
Idorenyin udoudoakpan
[email protected]These scones look so delicious! I can't wait to try them.
Eillie _
[email protected]I'm definitely going to try making these scones for my next brunch party.
Faisal Bakhar
[email protected]I think these scones would be even better with a dollop of whipped cream.
Md Abu Jafor JIHAD
[email protected]I followed the recipe exactly, but my scones didn't turn out as light and fluffy as I expected.
Noyon Vai
[email protected]These scones were a bit dry for my taste.
Marius Mitrea
[email protected]I'm not a huge fan of scones, but these were really good. The strawberries and rosemary gave them a great flavor.
Sanjeev Lama
[email protected]These scones were a hit at my party. Everyone loved them!
Shay Walls
[email protected]I love the combination of strawberries and rosemary in these scones. They're so unique and flavorful.
Keyanna Pierre
[email protected]The scones were easy to make and turned out beautifully. They were light and fluffy, with a perfect crumb. The glaze was the perfect finishing touch.
Brayden
[email protected]These scones were a delightful blend of sweet and savory. The strawberries added a burst of freshness, while the rosemary gave them a subtle herbal flavor. They were perfect for a spring brunch.