Little Chef A watched a Giada episode we had saved. Strawberry and Rosemary Scones was one of the recipes featured. Little Chef A immediately wanted to make these scones. We had blueberry and grape jelly in our home, but she insisted we use strawberry jam “like Giada.” How could I say no at that point? We immediately went to the store and got strawberry jam.
The scone mix was easy to make. The ingredients were measured out and added to a food processor.
“I can’t believe we have to make a mess on the counter. It takes a long time to clean it up since the flour is puffy.”
“I like this cup its a lot easier (to measure) the flour.” — We keep a measuring cup in the flour and the sugar. The problem with this measuring cup is the 1 cup fill line is below the rim of the cup. After teaching my Little Chefs how to level off they are frustrated when they cannot level off with this cup. That is why Little Chef A needed to use another one.
“Sugar gives it a good sweetness. I love the smell.”
Little Chef A cut some rosemary from our garden! I showed her how to pull the leaves off backward. She said, “Why can’t we just pull them off carefully. Whenever I pull off the leaves I pull off the stem.” She also noticed the smell of fresh and dry rosemary are different.
After the dough came together she rolled it out. I asked what shape she wanted to cut them out. She said, “A heart. I think it will be fun doing the exact same thing as Giada.”
They were cut out then the precious strawberry jam was placed in the middle before baking.
Little Chef A said, “I can’t really taste the rosemary.” However she ate every bite and another scone the next day and another scone the next.
I thought these were great! I loved the flecks of rosemary throughout the dough.
- 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
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
- Special equipment: a 3-inch heart-shaped cookie cutter
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.
Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.
Linking to Today’s Creative Blog