STRAWBERRY & ROSEMARY SCONES
By
Lora DiGs
@ansky714
1
★★★★★ 1 vote5
Ingredients
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2 cflour , more for dusting
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1/2 csugar
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2 tspbaking powder
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1 Tbspfinely chpd. fresh rosemary leaves
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1/4 tspsalt
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6 Tbspbutter, cut into 1/2 inch pieces
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1 cheavy cream
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1/3 cstrawberry jam, i used preserves.
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GLAZE
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1/8 cfresh lemon juice
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1 cconfectioners sugar
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1-2 Tbspwater
How to Make STRAWBERRY & ROSEMARY SCONES
- 3" heart shaped cookie cutter is needed
- IN THE BOWL OF FOOD PROCESSSOR PULSE TOGETHER FLOUR, SUGAR, BAKING POWDER, ROSEMARY, SALT AND THE BUTTER UNTIL MIXTURE RESEMBLES COARSE MEAL. TRANSFER TO A MEDIUM SIZED BOWL.
- GRADUALLY STIR IN CREAM UNTIL MIXTURE FORMS A DOUGH.
- ON A SLIGHTLY FLOURED WORK SURFACE ROLL OUT DOUGH INTO 1/2" THICK 10" CIRCLE. USING A HEART SHAPED CUTTER CUT OUT HEART SHAPD PIECES OF DOUGH AND PUT ON PREPARED COOKIE SHEET (IUSED PARCHMENT PAPER). REROLL LEFTOVER PIECES OF DOUGH TO MAKE MORE COOKIES.
- WITH THE SMALLEST ROUND MEAS.SPOON MAKE INDENTATION W/BACK IN CENTER OF COOKIE. SPOON 1/4 TSP. OF JAM INTO EACH ONE.
- BAKE IN PREHEATED 375 OVEN FOR 15 MINUTES OR UNTIL EDGES TURN GOLDEN BROWN. MUST COOL FOR 30 MINUTES
- NEXT ....THE GLAZE! IN A MED. BOWL MIX TOGETHER LEMON JUICE N POwDERED SUGAR UNTIL SMOOTH. GRADUALLY ADD WATER UNTIL MIXTURE WILL DRIZZLE. USING A FORK DRIZZLE GLAZE OVER SCONES (BACK N FORTH MOTION) LET GLAZE SET FOR 30 MINUTES.