Rosemary Scones with Strawberry Filling



  • 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

Mix flour, sugar, baking powder, rosemary and salt in mixing bowl. Cut in the cold butter. Stir in the cream.

Pat dough to approximately. ½ inch thick and cut into wedges for scones or use a circle cutter for shortcakes. If using a cutter, press scrapes of dough together and cut more circles.

For scones:

Make an indention with measuring spoon in center of each wedge and fill with ½ tablespoon of strawberry or raspberry jam.

Place on parchment lined baking sheet and bake for 18-20 minutes at 375 degrees.

Make a glaze of powdered sugar and lemon juice to drizzle over slightly cooled scones.

For shortcake:

Sprinkle round scones with sugar and bake for 18-20 minutes at 375 degrees