With a Grateful Prayer and a Thankful Heart: Rosemary Scones

Monday, May 30, 2011

Rosemary Scones

When I saw this recipe on Julie's blog, A Little Bit of Everything, I was intrigued by adding a strong herb like rosemary to a breakfast scone. (Julie got the recipe from Giada De LaurentiisJohn LOVES Rosemary and he LOVES scones but I wasn't sure what he would think about them together.
It was early Sunday morning and the house was quiet so I headed out the side door to snip some of the highly aromatic herb.



Well, we both really liked this recipe! 
Strawberry Rosemary Scones
Recipe courtesy Giada De Laurentiis
Ingredients

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 (I used Kosher)
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 (I used a round cutter)

Directions
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

NOTE:  Julie thought the glaze was more than she needed and suggested cutting the recipe in half.  I followed Julie's suggestion and it was plenty.
~*~
 My Rosemary plant was a gift from a friend.  I grew it on my kitchen windowsill for a couple of years then transplanted it to an outside container where it has been for several years.
I read that Rosemary won't survive winters that get below 30 degrees F but even in our cold and snow, the plant continues to thrive.
 Up close you can see the woody stem
Here is my new raised bed where I have divided and transplanted my herbs that were growing in pots.  I added a few vegetables where I had space.
I have:
chamomile
oregano
basil
Flat leaf and curly parsley
sage
common mint
spearmint
Rosemary
lavender
Excerpts from Wikipedia:
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant, evergreen, needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae.
The name rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea" because in many locations it needs no other water than the humidity carried by the sea breeze to live.


It is considered easy to grow for beginner gardeners, and is pest-resistant.


Rosemary grows on friable loam soil with good drainage in an open sunny position, it will not withstand water logging and some varieties may be susceptible to frost. It grows best in neutral to alkaline conditions pH (pH 7–7.8) with average fertility.
It can be propagated from an existing plant by clipping a shoot 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.

15 comments:

Julie said...

Hi! Thanks so much for the shout out!! So what did you think? We loved them but I can't remember if we had them for breakfast or just as a treat! Great herbs in your raised bed!! I love trying all types of herbs. Hope you had a wonderful Memorial Day weekend.

Mildred said...

I can almost smell your fresh herbs, Lorraine! These scones sound/look delicious. I love your new herb bed. When I had rosemary at the old house, I would tie a sprig to Christmas packages - to me rosemary smells like a Christmas tree!

Julie said...

I just read your post again, sorry I missed where you said you guys loved these! (trying to get all of my reading done after being gone all weekend) So glad you enjoyed them! :)

Mumzie said...

These sound delicious...I must try them. Thanks for sharing. Mumzie :)

Carol @ There's Always Thyme to Cook said...

They look delicious! And what a nice garden, so many nice fresh herbs. My rosemary survived a number of blizzards. Not as well as yours but still thriving.

Nita {ModVintageLife} said...

Those scones look so delicious and beautiful. I've had rosemary make it through the winter and rosemary that didn't. I think the difference is growing it in a big pot. The ones in big pots live and the ones in small pots don't. I would guess because the roots don't freeze out or maybe retain more water because I am not good at watering in the winter.

Olga said...

Oh, these scones look fantastic. I want to try this recipe too. Just yesterday I made sour cream scones, but I would love to add more scone recipes to my cookbook. Thank you for sharing this one. I will definitely try it.

Laurie said...

I love rosemary, too, and these scones look delicious! This also makes me excited about getting the fresh herbs I love to grow, rosemay included, now that we have sunshine today and the weather forcast looks like things are finally going to warm up!

Ann said...

those are the best looking scones I have ever seen

NanaDiana said...

Lorraine- Are you ready for your laugh for the day? Guess what I bought at the grocers today? Fresh rosemary...thinking I would use it for chicken and now I KNOW I will use it for scones too...can't wait til the weekend to try these- I'll let you know how we like them! Hugs- Diana

Paula {Salad in a Jar} said...

Love your raised bed....and the rest of your yard as pictured.

The scones are quite interesting too. Jelly with rosemary is actually not so unusual now that I think about it. I love cherry butter on my rosemary-raisin bread so why not?

Valerie said...

I love Rosemary - such a wonderful aroma!!
Really like your herb garden - mine used to look like that 7 years ago before I had to go back to work. Now the boards are rotting and the weeds are taller than I am. Oh - to have more time in the day!!

Penned Pebbles said...

Ooh, it's bedtime and I'm thinking of scones! What to do now. I better say Good Night!

marie said...

These sound interesting and I have Rosemary growing in the garden. I think I'll try these ~ limiting baking skills and all!! : )

Sue said...

Rosemary is one of my favorite herbs, and have grown it for years. I love to walk by and grab a stem and run it through my fingers, just smells so great. Great job with your herb garden.
And as always great recipes. Thanks for sharing .
Sue

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