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Raspberry and Rosemary Scones Recipe

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This recipe for Raspberry and Rosemary Scones is from Our Companions Very Veggie Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C all purpose flour
½ C sugar
2 tsp. baking powder
1 T fresh rosemary leaves, finely chopped
¼ tsp. fine sea salt
6 T unsalted butter, cut into ½” pieces
1 C heavy cream
1/3 C raspberry jam
Directions:
Directions:
Place oven rack in the middle of the oven. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and 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 ½” thick, 10” circle. Using a 3” heart shaped cookie cutter, cut out heart shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover dough and roll out to ½” thick. Cut the dough into more heart shapes and add to the baking sheet.

Using a small round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped ½ tsp. jam into each indentation.

Bake for 18-20 minutes or until the edges are golden brown. Transfer the scones onto a wire rack and cool for 30 minutes.

Makes 14 scones.

 

 

 

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