Short post today. A couple weeks ago, I saw Giada make these scones. So I wanted to make these scones. I love the combination of savory rosemary with sweet strawberry jam (my favorite is from Harry's Berries). To make life easier, I made them in the food processor. They came out more like cookies, but still delicious. They were even better the next day after spending the night in an airtight container and they go really well with green tea.
Strawberry and Rosemary Scones
(Adapted from Giada de Laurentiis)
Makes 5-6 scones
1 cup all-purpose flour, plus more for dusting
1/4 cup sugar
1 teaspoon baking powder
1 1/2 teaspoons finely chopped fresh rosemary leaves
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream
Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees. 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 until it's 1/2-inch thick.
Using a 3-inch cookie cutter, cut out 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 circles 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.