Strawberry and Rosemary Scones
Infused with the sweetness of ripe strawberries and the earthy, aromatic touch of fresh rosemary, these Strawberry and Rosemary Scones are a delightful twist on a classic baked treat. Perfectly golden and flaky, each bite strikes a balance between tender buttery layers and bursts of juicy fruit, complemented by the herbaceous fragrance of rosemary. Elevate your breakfast table or afternoon tea with these easy-to-make scones, brought together in under 40 minutes. With a hint of vanilla and the option to sprinkle coarse sugar for added crunch, these scones are both rustic and refined, making them a standout addition to any brunch spread or snack time.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 1 cup fresh strawberries, diced
- 1 teaspoon fresh rosemary, finely chopped
- 0.5 cup heavy cream
- 1 unit large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the diced strawberries and chopped rosemary, ensuring they are evenly distributed.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir with a spatula until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to form a cohesive ball. Pat the dough into a round disk about 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges and transfer them to the prepared baking sheet, spacing them slightly apart.
If desired, sprinkle the tops of the scones with coarse sugar for added texture and sweetness.
Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown and cooked through.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 100.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 112 mg | 9% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 606 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
