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      Rosemary Scones with Strawberry Filling

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      3941027_G.jpg

      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

      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

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