Yield makes 14 scones Number Of Ingredients 10 Steps:
Place an oven rack in the middle of the oven and preheat the oven to 375°F. 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 that’s 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. Cook’s Note 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.
Time 20m Yield 8 servings. Number Of Ingredients 8 Steps:
In a small saucepan, bring sugar and water to a boil. Reduce heat; simmer 10 minutes. Remove from heat; add rosemary. Steep, covered, 10-15 minutes according to taste. Discard rosemary. Cool completely. Store in an airtight container in the refrigerator up to 1 month., For each serving, in a blender, combine frozen strawberries, rum, lime juice and 2 tablespoons rosemary syrup; cover and process until smooth. Pour into a chilled glass; garnish with a whole strawberry and an additional rosemary sprig.
Time 56m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.
Time 35m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving., Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla extract. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°., Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes. , Meanwhile, combine remaining whipping cream and confectioners’ sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.
