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
Directions:
Place an oven rack in the middle of the oven and preheat the oven to 375F.
Line a baking sheet with parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
Cut the dough with the cutter and place on the baking sheet.
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
Transfer the cooked scones onto a wire rack.
Cool for 30 minutes.
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
Using a spoon, drizzle the glaze over the scones.
Place the scones on a wire rack for about 30 minutes until the glaze has set.
Store in an airtight container for up to 2 days.
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 heavy 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
Directions:
Place an oven rack in the middle of the oven and preheat the oven to 375F.
Line a baking sheet with parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
Cut the dough with the cutter and place on the baking sheet.
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
Transfer the cooked scones onto a wire rack.
Cool for 30 minutes.
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
Using a spoon, drizzle the glaze over the scones.
Place the scones on a wire rack for about 30 minutes until the glaze has set.
Store in an airtight container for up to 2 days.
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 heavy cream until the mixture forms a dough.