Strawberry and Rosemary Scones

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 cups confectioners sugar

1. Place an oven rack in the middle of the oven and preheat the oven to 375F.
2. Line a baking sheet with parchment paper.
3. Set aside.
4. 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.
5. With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
6. On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
7. Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
8. Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
9. Cut the dough with the cutter and place on the baking sheet.
10. Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
11. Spoon a heaped 1/2 teaspoon of jam into each indentation.
12. Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
13. Transfer the cooked scones onto a wire rack.
14. Cool for 30 minutes.
15. In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
16. Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
17. Using a spoon, drizzle the glaze over the scones.
18. Place the scones on a wire rack for about 30 minutes until the glaze has set.
19. Store in an airtight container for up to 2 days.
20. The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
21. Add the butter.
22. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
23. Gradually stir in the heavy cream until the mixture forms a dough.

flour, granulated sugar, baking powder, rosemary, salt, cold unsalted butter, heavy cream, strawberry jam, lemon juice, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/strawberry-and-rosemary-scones-386918 (may not work)