These delicious beauties are some of the most delectable scones you will ever taste. I love to bake Rosemary Scones with fresh Strawberry Jam when company comes to town. The flavor combination is perfection. Light and flaky, these savory and sweet pastries are not your Grandma’s scone.
Strawberry Rosemary Scones
- 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
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 cookie cutter, cut out pieces of dough and put on the prepared baking sheet. Using a small, round measuring spoon, gently make an indentation in the center of each pastry. 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.
Images via 97 Sullivan
Recipe adapted from Giada De Laurentiis