Strawberry And Rosemary Scones

• 2 cups All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1 Tablespoon Finely Chopped Rosemary
• 1/4 teaspoons Fine Sea Salt
• 6 Tablespoons Unsalted Butter , Cut Into 1/2 -inch Pieces
• 1 cup Whole Milk
• 1/3 cups Strawberry Jam
• 1/4 cups Lemon Juice
• 2 cups Powdered Sugar
• 1-1/2 Tablespoon Water

1. 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.
2. 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).
3. 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.
4. 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.
5. To make the glaze, combine the lemon juice, powdered sugar and water and drizzle over the warm scones.

allpurpose, sugar, baking powder, rosemary, ubc, unsalted butter, milk, strawberry, ubc, powdered sugar, water

Taken from tastykitchen.com/recipes/breads/strawberry-and-rosemary-scones/ (may not work)