2 C all-purpose flour, plus more for dusting.
½ C granulated sugar
2 t baking powder
1 T finely chopped fresh rosemary leaves
¼ t fine sea salt
6 T cold unsalted butter, cut into 1/2“ pieces.
1 C heavy cream
1/3 c strawberry jam
¼ c fresh lemon juice (from 1-2 lemons)
2 c confectioners’ sugar.-
Place an oven rack in the middle of the oven and preheat the oven to 375°. 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” circle that 1/2“ thick. Using a 3 inch heart shaped cookie cutter, cut out pieces of dough and place on the prepared baking sheet. Using your index fingers or a small round measuring spoon, gently make an indentation in the center of each scone. Spoon a heaping ½ tsp. of jam into each.
Bake for 18-20 min, or until the edges of the scones are golden brown. Transfer cooked scones onto wire rack.
In a medium bowl, mix lemon juice and confectioners’ sugar until smooth. Gradually add 1-2 T water until the mixture is thin enough to drizzle. Using a spoon, drizzle the glaze over scones. Place on wire rack for 30 min until glaze has set. Store in airtight container for up to 2 days.