Tag Archives: strawberry

Strawberry and Rosemary Scones with Lemon Glaze

13 Feb

What do you get a guy for Valentine’s Day? I don’t know how many times over the years I’ve  fruitlessly googled, “Valentine’s Day presents for guys,” desperate for some inspiration but finding none. I’ve since come to the conclusion that the old saying is true: “The best way to a man’s heart is through his stomach.” So for Valentine’s Day this year, I’m focusing on spoiling my husband with delicious sweet treats (along with one other true present– which I cannot divulge here in case he reads this post). I hope the recipe below gives you some inspiration for Valentine’s Day, or really any other day of the year 🙂

One of my absolute favorite dessert recipes is Strawberry and Rosemary Scones with Lemon Glaze. I suppose when I hear the word ‘scone,’ I think of a breakfast food– but this is really more like a cookie to me, except with the texture of a biscuit (of course you can eat it for breakfast too, if you want!). You wouldn’t typically think of putting herbs in cookies, but combined with the sweet strawberry jam and lemon glaze, the combination is heavenly and unique.

Strawberry and Rosemary Scones with Lemon Glaze adapted from recipe by Giada De Laurentiis

Ingredients:

For the 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 salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 cup heavy cream
  • 1/3 cup strawberry jam

For the Glaze-

  • Juice from half of one large lemon (about two tbsp)
  • 1 cup powdered sugar
  • 2 to 3 teaspoons water
  • Special equipment: a 3-inch heart-shaped cookie cutter

Preparation:

  • For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
  • 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.

Trying to be artistic with the rosemary sprig- did it work?? 🙂

Happy Valentine’s Day! What are you doing for your sweetheart?

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