Sunday, August 21, 2011

Strawberry & Rosemary Scones



I had the best day today...filled with lots and lots of cooking...and it all started with these yummy scones. I came across this recipe in my Giada at Home cookbook. Anyone who knows me well, knows that I love Giada's cooking and I'm kind of addicted to watching her shows on Food Network. I've slowly been working my way through her cookbook and this was one of the recipes I hadn't tried yet. At first rosemary and strawberry seemed like an odd combination, but I had leftover rosemary from the Rosemary Dijon Beef Kabobs so I thought I would give it a try. 


The rosemary wasn't overpowering at all and I actually liked the unique flavor. My little kiddo even ate these, but then again, he usually eats anything with a lemon glaze. I don't usually make scones, maybe because I've had one too many dense, dry scones but I think this recipe will change that. I really liked the texture and it was surprisingly light. I can't wait to try this recipe again, maybe with mini chocolate chips and a chocolate ganache center? (I can't help it, I try to put chocolate in everything). 

Strawberry & Rosemary Scones
Servings: 12-14 scones


Scone:
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tbsp. rosemary leaves, finely chopped
1/4 tsp. salt
6 tbsp. unsalted butter, chilled and cut into 1/2-in pieces
1 cup heavy cream, kept cold
1/3 cup strawberry jam


Glaze:
1 cup confectioners' sugar
4-6 tbsp. fresh lemon juice


Preheat the oven to 375°. Line a baking sheet with parchment paper. In a food processor fitted with a dough blade, pulse the flour, sugar, baking powder, rosemary, and salt together to blend. Add the chilled butter and pulse until crumbly. While mixing, stream in just enough heavy cream until a dough ball forms. 


Turn the dough out onto a lightly floured surface and roll into a 10-inch circle, about 1/2 inch think. (You want to do this quickly so the butter stays cold.) Using a cookie or biscuit cutter, cut out shapes and transfer to the prepared baking sheet. (The dough scraps can be rolled out again and cut into pieces.) Using a floured index finger, gently press an indentation into the center and fill with ~1/2 tsp of jam. 


Bake at 375° for 18-20 minutes or until the edges begin to brown. Transfer to a wire rack to cool completely. 


To make the glaze, in a medium bowl, add the confectioners' sugar and whisk in the lemon juice to the desired consistency. The mixture can be thinned with water or additional lemon juice as needed. Drizzle glaze over the cooled scones.  


Source: adapted from Giada at Home (also on the Food Network)

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