Thursday, May 26, 2011

Rosemary Scones

What's your favorite herb? Mine is rosemary with basil running a very close second! I first posted this recipe in August 2009. The rosemary gives these a wonderful earthy flavor that blends well with the sweetness of the jam.

Rosemary Scones
Adapted from Giada De Laurentis

2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup jam


1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water

Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or silpat).

In a food processor, pulse together the flour, sugar, baking powder, rosemary, sea salt and butter until the mixture resembles coarse meal. Transfer the mixture to a medium bow. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, rool out the dough into 1/2 inch thick, 10 inch circle. Using a heart shaped cookie cuter, cut out heart shaped pieces of dough and place on the cookie sheet. Gently knead together any leftover pieces of dough and cut into heart shapes and add to the baking sheet. Using a small round measuring spoon, make an indentation in the center of each pastry heart. Spoon 1/2 teaspoon of ham into the indentation. Bake for 18 to 2o minutes, until the edges are golden brown. Transfer scones to a wire rack to cool for 30 minutes.

To make the glaze, mix together 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 scones set for approximately 30 minutes. Can be stored in an airtight container for 2 days.

My notes on this recipe:

One of the keys a good dough is making sure the butter is very cold. In the summer I keep my flour in the refrigerator, to keep away those pesky summer bugs. If you keep your flour in the refrigerator, allow it to warm to room temperature before using (approximately an hour).

The glaze recipe made way too much glaze for the amount of scones, next time I will cut the recipe in half.

I followed Giada's recipe exactly with one exception. Her recipe called for Strawberry jam. I used my mother in law's homemade, Strawberry Rhubarb jam instead.

I am linking this to Foodie Friday at Designs by Gollum.


  1. I wish we could figure out a way to take those scones out of the computer screen so they are actually edible. Have a great weekend!

  2. Looks so good, especially with both icing and jam!

  3. My favourite herb would be basil :D We don't use a lot of herbs at home, so I don't really know too many- actually, I don't really know what rosemary tastes like! :O Your scones look so cute!

  4. Good morning, Julie!

    These scones look delicious! My my husband LOVES rosemary. It does sound a bit unusual for a breakfast scone but I am willing to give it a try. My favorite herb is basil. I can't think of anything with a fresher fragrance.

  5. Oh yum! Can't wait to try these now.

  6. I have seen the episode where Giada made these scones and I have always wanted to try them. Yours, my dear, look better than the ones I saw on TV.


Thanks for commenting on my blog!