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
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic
Directions:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, rosemary and salt.
Then, cut in the butter until the mixture is a coarse meal.
Gradually stir in milk.
Flour a surface and roll out the dough to 1/2 inch thick and cut into individual scones with a heart-shaped cookie cutter (or regular round biscuit cutter).
Place on the lined baking sheet.
Make an indention in the center of each scone and fill with 1 teaspoon of jam.
Bake on the center rack for 18-20 minutes.
Once the scones are done, you can make and top with the lemon glaze, if you want.
I suggest a light drizzle of the glaze so it does not overwhelm the scone.
To make the glaze, combine the lemon juice, powdered sugar and water and drizzle over the warm 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
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic
Directions:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Combine flour, sugar, baking powder, rosemary and salt.
Then, cut in the butter until the mixture is a coarse meal.
Gradually stir in milk.
Flour a surface and roll out the dough to 1/2 inch thick and cut into individual scones with a heart-shaped cookie cutter (or regular round biscuit cutter).
Place on the lined baking sheet.
Make an indention in the center of each scone and fill with 1 teaspoon of jam.
Bake on the center rack for 18-20 minutes.
Once the scones are done, you can make and top with the lemon glaze, if you want.
I suggest a light drizzle of the glaze so it does not overwhelm the scone.
To make the glaze, combine the lemon juice, powdered sugar and water and drizzle over the warm scones.