The first time I baked these strawberry and rosemary scones was from the comfort of my dorm kitchen during my junior year of college. I’d never made scones before and never cared much for them, but I wholeheartedly trusted in the power that was Giada De Laurentiis. It’s been years, but these delicious strawberry and rosemary scones are still coming out of my oven! And with the scent of rosemary swirling around the kitchen and the promise of a sweet strawberry jam center, these are practically irresistible.
Strawberry and Rosemary Scones
Recipe Courtesy of Giada De Laurentiis
Ingredients:
2 cups all-purpose flour, plus more for dusting
½ cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, cut into ½ inch pieces
1 cup heavy cream
⅓ cup strawberry jam
Note: To be completely honest, I never measure out the jam. I just scoop out what's needed with a very small spoon as I fill in the scones. And I'm not afraid to add a bit of extra rosemary!
Directions:
Preheat the oven to 375℉. Line a baking sheet with parchment paper.
Make the scones:
In a medium-sized bowl, mix together the flour, sugar, baking powder, rosemary, and salt. Add the cut butter and work it into the dry ingredients until the mixture resembles a coarse meal. (Giada says you can pulse all of these ingredients in a food processor, but I’ve always made it with just my hands!) Gradually stir in the heavy cream until the mixture forms a dough.
On a lightly floured surface, roll out the dough until it’s ½ inch thick. Using a 3-inch cookie cutter, cut out pieces of dough and place on the prepared baking sheet. Repeat with the remaining dough.
Using a finger or a small measuring spoon, make an indentation in the center of each piece of cut dough. Spoon ½ teaspoon of jam into each indentation.
Bake for 18-20 minutes or until the edges are golden brown. Cool the scones on a wire rack and enjoy!
P.S. While I do usually make the scones out to be approx. 3 inches, I love making them with even smaller cookies cutters for bit-sized perfection. Same bake time, better scone to jam ratio in my opinion!