Lemon Strawberry Rosemary Scone

Lemon Strawberry Rosemary Scones

Ingredients: 

2 cups flour

1 tbs baking powder

1/2 cup sugar

2 tbs rosemary

1 tbs  lemon zest

1/2 tsp salt

1 sticks cold unsalted butter

½ cup heavy cream plush more for brushing

1 egg

1/2 Jar Lighthouse Keeper’s Lemon Strawberry Jam 

 

Instructions:

Preheat your oven to 350 degrees.

Combine dry ingredients and lemon zest in a large bowl and set aside.

Dice cold butter into ½ inch cubes and add to the dry mixture. Put the mixture in the freezer to chill.

Combine egg and cream, whisk together and place in the fridge to chill.Transfer the chilled butter and dry mixture into the bowl of an electric mixer and create well in the center of the ingredients. Add the egg and cream mixture into the well.

Mix by hand before using a paddle attachment of an electric mixer. Don’t over mix. Butter pieces should be whole in the mixture. 

Split the dough in half (appx 340g each) and roll into two balls. On a flour dusted surface, roll out each ball of dough into 8” disks.

Spread half a jar of Lemon Strawberry jam on top of one of the dough disks, completely covering it. Place the second dough disk on top. Cut the dough into eight triangular slices 

Place the scones on a parchment lined baking sheet, and freeze for at least 30 mins to chill

Bake at 350 for 32 min.

Top with lemon glaze and rosemary salt, optional.