Strawberry and Rosemary Scones

One of my friends from Orlando was in town this weekend so I totally had to make him something uber delicous! I saw Giada make these on her show, gosh, about a year ago and always thought they were so cute! I also wanted to see what the interesting combination of rosemary and strawberry tasted like. yummm… You can start drooling now.

I’ve only made scones one other time and it was a complete disaster. They spread into a big blob on the cookie sheet. whoops! Haven’t attempted them since, until now…
There’s two ways to make these: by hand or in a food processor. I don’t have a big enough food processor so I made them the old fashioned way. You start by mixing together all of the dry ingredients together in a bowl with one tablespoon of fresh chopped rosemary.
Use a pastry blender to cut in cold cubes of butter. Baking Tip: Be sure it’s cold! That’s the mistake I made when I tried to make scones last time. You are always on the clock when you are making any sort of delicate dough- like a pie crust- that obtains its light texture from small pieces of butter. Try not to work it too much and if you see the butter starting to melt, stick it in the fridge for a little bit.
The mixture should resemble coarse crumbs. Add the milk and lightly mix the mixture until it starts to clump together. Turn out on a floured surface.
Press the dough together to form one mass and then create a circle that’s about ½ inch thick. Remember to not handle the dough too much.
I cut out hearts, circles (for the boys), and little Peanut’s too!
Make an indentation in the middle of the scones and fill with about ½ teaspoon of jam. I used strawberry but will have to try raspberry next time.
While they are cooling, mix together powdered sugar and lemon juice for a glaze to drizzle over the scones. The lemon brightens the flavor.
These were SO good! Like holy cow awesome! I ate three for breakfast this morning.

Strawberry and Rosemary Scones




  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons 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 large lemon
  • 2 cups powdered sugar
  • 1 to 2 tablespoons water
  • Special equipment: a 3-inch heart-shaped cookie cutter



For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor (by hand instructions below), pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the 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 glaze set for about 30 minutes. Serve or store in an airtight plastic container for 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 cream until the mixture forms a dough

Recipe curtosy of Giada de Laurentisfrom her cookbook Giada at Home.


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