.: summer's sweet concoctions :.

. strawberry & rosemary scones .

When I saw Giada making these almost too pretty to eat scones, I knew these were the perfect care package treat for a friend who recently moved away. I love the flavor combination of these scones.

Rosemary is definitely the star ingredient of this recipe. It really complements the sweetness of the strawberry jam and the tanginess of the lemon glaze. The rosemary really brings out the flavors and draws everything together with its earthy aroma.

See below for this sweet concoction recipe! (from foodnetwork.com)

.: Ingredients :.

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 ( I used less than half of what the recipe called for)

1 cup heavy cream ( I substituted for low fat buttermilk)

1/3 cup strawberry jam

Glaze:

1/4 cup fresh lemon juice, from 1 large lemon

2 cups powdered sugar

1 to 2 tablespoons water

.: Direction :.

(Special equipment: a 3-inch heart-shaped cookie cutter)

1) 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.

2) 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.

3) Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough.

4) On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.

5) Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.

6) Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick

7) 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.

8) Spoon a heaped 1/2 teaspoon of jam into each index

9) Bake for 18 to 20 minutes or until the edges are golden brown.

10) 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.

all packed up and ready to be mailed!

just for the heck of it- another Ttv photo :)