Loading... Please wait...

Sunday Scones

Posted

SHARE

Every Sunday, we brunch. An ease into the morning gives us space to appreciate our work and look forward to what is to come. With the summer weather showing itself, we decided to bake a scone that highlights our fragrant rosemary and sweet jam. We enjoyed these right out of the oven with scrambled eggs and coffee, and later as a decadent afternoon snack....

I came across this recipe from Food Network's Giada De Laurentiis a few years ago, and always come back to it when the sun starts shinning. We hope you enjoy the recipe as much as we do!

Recipe curtesy of Giada De Laurentiis

INGREDIENTS

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 Sweetlife Farm Strawberry Rhubarb jam

DIRECTIONS

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, 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, gently roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch cookie cutter, cut out 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 out 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 scone. Spoon a heaped 1/2 teaspoon of jam into each indentation-we used strawberry rhubarb, but any of our jams would be just as tasty. 

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.

To turn these into a dessert, simply dollop with a heaping spoonful of sweetened whipped cream or a scoop of vanilla ice cream. 

SHARE