Strawberry and Rosemary Scones

by Monica Bennion on May 5, 2011

A delightful pastry to serve at brunch paired with our light and delicate 2008 Jana Rosé of Grenache.

2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 tsp baking powder
1 tbsp finely chopped fresh rosemary leaves
1/4 tsp fine sea salt
6 tbsp unsalted butter, cut into 1/2-ince pieces
1 cup heavy cream
1/3 cup strawberry jam

1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tbsp water

3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven.  Preheat the oven to 375°F.  Line a baking sheet with parchment paper, and set aside.

In 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-shapred 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 and continue cutting dough into 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 tsp of jam into each indentation.  Bake for 18-20 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.

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