Ingredients
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
Glaze:
- 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
Directions
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.
1 Video | Photo: Strawberry and Rosemary Scones Recipe

















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By lindsayevz
San Diego, CA
on March 25, 2013
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The savory-sweet thing going on is awesome! I do, however, think that I will use less sugar next time, as the jam adds a particularly sweet element. I skipped the glaze for this reason. I got a ton of rosemary in my CSA this week, so I'm trying to come up with ways to use is--besides the typical rosemary-chicken, rosemary-pork, etc etc. This is going to make a mighty fine breakfast tomorrow and is helping me nurse my NCAAM SDSU loss :(
By HuasaGringa
Oregon City. OR
on March 13, 2013
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My 10 year old son, who had never been convinced to try a scone, did when he saw these. I think it was because of the jam in the middle-they look like cookies. He said "These are out of this world!" I've made them three times and actually was now rereading the recipe and saw the section on the glaze-I had "glazed over" that section and can't say if that is good or not. I left out the rosemary the third time and really missed that added dimension. Wonderful recipe.
By men1108_5267098
Islandia, NY
on February 16, 2013
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Very easy recipe, but it was too sweet for me . I used 1/3C sugar instead of 1/2C and since my food processor is not big enough, I mix it with my hands & comes out just as well. This will be my go-to recipe for scones
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