Today I’m going to show you how to make some delicious Rosemary Scones. They are very easy to make, tender and buttery, with an unbelievable combination of sweet strawberry jam and aromatic rosemary.
Ingredients:
300g all-purpose flour
100g sugar
1 tbsp baking powder
¼ tsp salt
1 tbsp finely chopped fresh rosemary
1 tsp lemon zest
90g cold butter, cut into ½-inch pieces
220 ml heavy cream
Strawberry jam
Step 1
In a food processor bowl put together the flour, sugar and lemon zest, baking powder, salt and rosemary. Using the pulse setting, mix all the ingredients for a few seconds. Add the cubes of cold butter and mix all together until everything turns into crumbs.
Step 2
Add the cold heavy cream to the flour mixture and pulse together until the mixture forms into dough lumps. Sprinkle flour over a work surface and lay out the dough. Knead the dough for a minute, then roll it out until it’s about a 1/4-inch thick.
Step 3
Using a cookie cutter, cut out shaped pieces of dough. Place the cookies on a baking sheet.
Step 4
Using a small round measuring spoon, gently make an indentation in the center of each pastry cookie. Spoon in about a third teaspoon of strawberry jam into each indentation. Bake at 375 F degrees for 15-18 minutes or until the edges are golden brown. Cool for at least for minutes.
Notes:
You can use any jam you like.
You can use different shape cookie cutters.
If you roll out the dough thinner, the cookies will turn out crispier.
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Rosemary Scones Recipe
They are very easy to make, tender and buttery, with an unbelievable combination of sweet strawberry jam and aromatic rosemary.
- 300 g all-purpose flour
- 100 g sugar
- 1 tbsp baking powder
- 1 tbsp finely chopped fresh rosemary
- 1/4 tsp salt
- 1 tsp lemon zest
- 90 g cold butter (cut into ½-inch pieces)
- 220 ml cold heavy cream
- Strawberry jam
-
In a food processor bowl put together the flour, sugar and lemon zest, baking powder, salt and rosemary. Using the pulse setting, mix all the ingredients for a few seconds. Add the cubes of cold butter and mix all together until everything turns into crumbs.
-
Add the cold heavy cream to the flour mixture and pulse together until the mixture forms into dough lumps.
Sprinkle flour over a work surface and lay out the dough. Knead the dough for a minute, then roll it out until it’s about a 1/4-inch thick.
-
Using a cookie cutter, cut out shaped pieces of dough. Place the cookies on a baking sheet.
-
Using a small round measuring spoon, gently make an indentation in the center of each pastry cookie. Spoon in about a third teaspoon of strawberry jam into each indentation. Bake at 375 degrees for 15-18 minutes or until the edges are golden brown. Cool for at least for minutes.
You can use any jam you like.
You can use different shape cookie cutters.
If you roll out the dough thinner, the cookies will turn out crispier.
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