Food recipes
Strawberry and Rosemary Scones
Strawberry and Rosemary Scones Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, rosemary, dried salt, table bu...
Strawberry and Rosemary Scones
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic
Directions:
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.