I had a sick day yesterday. It was glorious! I’m not seriously ill or anything, but I’ve had one of those lingering colds that morphs into several versions of itself.
Fortunately, yesterday I had the day off and I totally milked it. I sat around, mournfully eating oranges, and became completely immersed in my book. It was the type of reading where you are a bit mystified as to who you are and what your name is when you do come up for air. It was perfect – exactly what I needed.
I hope that despite whatever challenges you’re facing in life, you can have a day off sometime soon as well! The type of morning where you wake up without an alarm, shuffle over to the coffee pot, and have something very similar to these scrumptious Rosemary Strawberry Lemon Scones waiting for you!
These scones were so good. The rosemary is complimented perfectly by the strawberry jam and lemoney glaze – and they were really easy to make! This recipe is a total keeper, and I will definitely be making these again.
My only adjustment to Giada’s recipe was to use circle cookie cutters instead of heart ones. You can read my recipe or go to the recipe on foodnetwork.com, where they have a handy clip showing the baking process. Happy resting!
Rosemary Strawberry Lemon Scones
Slightly adapted from Giada De Laurentiis
Makes 12-14 scones
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
Place an oven rack in the middle of the oven. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Pulse together the flour, sugar, baking powder, rosemary leaves, salt and butter in a food processor, until it is crumbly (resembling a coarse meal). Transfer to a medium bowl and gradually stir in the heavy cream.
Transfer the dough to a lightly floured surface. Knead gently to bring dough together, then roll out into a 10-inch circle that is 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut several circles and transfer to your prepared baking sheet. Knead the remaining scraps of dough together and continue cutting scones.
Make an indentation in the middle of each scone with your finger or a small, round spoon, and fill it with about a 1/2 teaspoon of strawberry jam.
Bake scones for 18-20 minutes or until slightly golden brown around the edges. Transfer to a wire cooling rack and allow scones to cool for 30 minutes before applying glaze.
To make the glaze, stir lemon juice and powdered sugar together until smooth. Gradually add water until glaze reaches the desired consistency (I used 1 tablespoon).
Drizzle glaze over scones with a spoon (or you can fill a plastic bag and snip the corner off). Allow glaze to set for 30 minutes. Store in an airtight container.
Giada’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.