STRAWBERRY & ROSEMARY SCONES

STRAWBERRY & ROSEMARY SCONES image

Provided by Lora DiGs

Categories Cookies

Time 40m

Number Of Ingredients 12

2 c flour , more for dusting
1/2 c sugar
2 tsp baking powder
1 Tbsp finely chpd. fresh rosemary leaves
1/4 tsp salt
6 Tbsp butter, cut into 1/2 inch pieces
1 c heavy cream
1/3 c strawberry jam, i used preserves.
GLAZE
1/8 c fresh lemon juice
1 c confectioners sugar
1-2 Tbsp water

Steps:

1. 3" heart shaped cookie cutter is needed
2. 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.
3. GRADUALLY STIR IN CREAM UNTIL MIXTURE FORMS A DOUGH.
4. 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.
5. WITH THE SMALLEST ROUND MEAS.SPOON MAKE INDENTATION W/BACK IN CENTER OF COOKIE. SPOON 1/4 TSP. OF JAM INTO EACH ONE.
6. BAKE IN PREHEATED 375 OVEN FOR 15 MINUTES OR UNTIL EDGES TURN GOLDEN BROWN. MUST COOL FOR 30 MINUTES
7. 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.