Tuesday, February 1, 2011

Rosemary and Strawberry Scones - Recipe of the Month



Rosemary and Strawberry as a flavor combination...
such a beautiful marriage.
And, when joined asunder in the form of a heart-shaped scone, they get the "Cutest Couple" award from me too.
These scones are so. good.



I wont take the credit for this recipe.
It's Giada DeLaurentiis from her book, Giada at Home.

I wrote on twitter yesterday that if there was one herb I was required to always smell like it would be rosemary.
It's earthy spice is enough to pick you up and take you away.
I don't know where...but somewhere good.
Really good.



One small word of warning about these jam laden beauties...
They're addictive.
(I may have had somewhere around three yesterday and two already this morning.)
Yeah...its bad.
Be sure you're making them to share with friends so you don't feel obliged to eat the whole batch.
My excuse? I'm snowed/iced in...I can't get anywhere to share even if I wanted to!



 Oh...one more thing. They are best with a warm cup of tea and a dallop of something creamy.
I've been pairing them with one of my favorite (easy) scone toppers.
Mascarpone w/ honey (or Agave nectar).
I think Giada, in her Italian Cooking Princess glory, would approve.





Rosemary and Strawberry Scones
from Giada DeLaurentiis

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

Glaze:
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

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.

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.


I'll have you know that this is not just an adult combination for only the sophisticated of taste palates.
My children have been eating as many of these as I have.

One favor I ask of you, if you make these, let me know how you liked them.
Enjoy, my dears!


Past Recipes of the Month:
Corn Chowder

4 comments:

thesquibb3 said...

maybe this is a really dumb question, but I am snowed in and want to make these yummy scones and all I have is plain coffee creamer, or whole milk. I don't bake, are these even close to comparable substitutes for heavy cream???
As usual, love your blog! It makes me feel warm on the coldest of days!

Amanda

Christine said...

The perfect couple is right! I can't get fresh rosemary here (haven't grown it yet), I wonder if it is worth trying with the dried herb? Thanks for giving me the tip to come on over!
~Christine

Lacy said...

I made them this afternoon and love them! I was a little skeptical about the rosemary, but it pairs so well with the strawberry. Thanks for sharing the recipe:) Between my 1 1/2 yr old and myself, we've already eaten 4:)

Becca Groves said...

I adore Rosemary. Even have thought about naming a daughter after this delicious herb. So this recipe has got me so excited. Thanks for a new recipe to try!