Rosemary and Strawberry Scones

In food processor

1 tablsp rosemary
2 cups flour
1/2 cup sugar
2 teasp baking powder
1/4 teasp salt
pulse to blend

unsalted cold butter 6 tablespoons into smal pea sized cubes into food processor pulse it until it is a course meal consitancy

measure 1 cup heavy cream

in a bowl dump dough mixture and slowly add with a wooden spoon the heavy cream

Keeping dough as cold as possible
flour surface and dump dough out
squish together with hands then roll out with rolling pin
into circle 10" round 1/2 inch thick

ready baking sheet with silicon baking mat
strawberry jam
cookie cutter heart shaped

cut dough and lay on baking sheet
with a 1/2 teasp measure (circle) make a dent in the center of the scone... fill with strawberry jam 1/2 teasp

bake at 374 for 20 mins until edges are golden brown

remove to wire racks and cool

glaze.......


in a bowl
2 tablespoons water
juice of 1 lemon
2 cups powdered sugar
wisk until blended

with spoon drizzle small amount over scones. let set 30 minutes until glaze sets up