| Level: | Easy |
| Total: | 1 hr 34 min |
| Prep: | 14 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 14 scones |
| Level: | Easy |
| Total: | 1 hr 34 min |
| Prep: | 14 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 14 scones |
Ingredients
- 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
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
- Special equipment: a 3-inch heart-shaped cookie cutter
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 284 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 2 g |
| Cholesterol | 36 mg |
| Sodium | 104 mg |
| Serving Size | 1 of 14 servings |
| Calories | 284 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 2 g |
| Cholesterol | 36 mg |
| Sodium | 104 mg |
Reviews
This was very good. Wasn’t sure if I would like rosemary in it however it was good. I made only half the recipe just in case I didn’t. Next time will make the whole recipe
Super yummy! We have subbed blueberry jam when we don’t have strawberry
Really Good and Easy. I followed the recipe as shown and I did mines with the glaze using 1 table spoon of water. They were delicious!! Definitely a keeper.
I make these every Valentines. Everyone eats them right off and they are absolutely delicious. . They’re more like a cookie than a scone, but that doesn’t matter. I also made them when the Royals got married. To have something sweet on The Royal Wedding Day!
I’ve made these scones for a handful of years now people still beg me for them, they’re fantastic!
OMG! These were the best scones I have ever eaten. They were so light and fluffy, not heavy and dry, like you usually find. I think that may have been, because there were no eggs in this recipe. I did not put the jam on top, because i had planned to slather my homemade strawberry/blueberry jam on the warm scones, but when I took a bite of this lemon glazed pastry, I was astounded. The lemon and rosemary combination are so complementary. The only other change I made was using 1/2 cup of powdered sugar and the juice of 1/2 lemon, which made plenty to glaze the 12 scones. I may use a little zest next time I make these scones.
These taste pretty good for how easy they are. They are also pretty easy to modify. I have substituted different kinds of preserves, and they all turn out delicious.
I just made these and they turned out AMAZING!!! I did substitute “I can’t believe its not butter” for unsalted butter and they still turned out soooo good. The combination of the rosemary, lemon and strawberry are surprisingly really good (who would have thought?) I will definitely be giving these out as gifts. Thanks Giada
OUTSTANDING! My husband usually does not like scones because he says they are dry, buthe loved these. The rosemary is such a wonderful addition.
These scones had a surprising flavor combination. They were easy to make. I whipped up two batches but did not get 14 scones out of one batch- rather, 10. I used my coffee bean grinder to pulverize the rosemary leaves. I did not have lemons for the glaze so I used what I had which was tangerines and I made tangerine glaze instead. Still, they turned out tasty and moist! Thanks, Giada.