For quite awhile now I've had a recipe for Giada's Strawberry and Rosemary Scones sitting in my recipe binder that a neighbor friend of my mom's had passed along to her. I had been anxiously awaiting the arrival of summer, and with it the abundance of herbs grown in the back patio, to try it. So when we had some company coming over, it was the perfect opportunity to try it out. I love rosemary, and pretty much herbs of all varieties, so this recipe didn't disappoint.
Well, when early summer also comes with loads of cherries (in our region) there was the quest for yummy & cherry-lious recipes.... (like Cherry Limeade Popsicles, Cherry- Cheddar Biscuits & Chicken in a Cherry-Tarragon sauce..). So naturally I decided to add them to my scones.... and they were delicious. Fan-cherry-tastic.
Rosemary & Cherry Scones
(adapted from Giada's Strawberry & Rosemary Scones)
2 cups all purpose flour
1/2 cup sugar
2 t. baking powder
1 T. finely chopped fresh rosemary
1/4 t. salt
6 T. cold butter, cut into 1/2" pieces
1 cup heavy cream
1 cup chopped fresh dark cherries (pitted, of course)
Preheat oven to 375°. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In the bowl of a food processor, puse together flour, sugar, baking powder, rosemary, salt & butter until the mixture resembles a course meal. Transfer the mixture to a medium bowl and gradually stir in the cream until the mixture forms a dough. Fold in cherries. On a lightly floured work surface, roll out the dough into a 1/2" thick, 10" circle. Cut into 8 equal, pie shape pieces and place on prepared baking sheet.
Bake for 15-18 minutes or until the edges of the scone are golden brown.
(adapted from Giada's Strawberry & Rosemary Scones)
2 cups all purpose flour
1/2 cup sugar
2 t. baking powder
1 T. finely chopped fresh rosemary
1/4 t. salt
6 T. cold butter, cut into 1/2" pieces
1 cup heavy cream
1 cup chopped fresh dark cherries (pitted, of course)
Preheat oven to 375°. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In the bowl of a food processor, puse together flour, sugar, baking powder, rosemary, salt & butter until the mixture resembles a course meal. Transfer the mixture to a medium bowl and gradually stir in the cream until the mixture forms a dough. Fold in cherries. On a lightly floured work surface, roll out the dough into a 1/2" thick, 10" circle. Cut into 8 equal, pie shape pieces and place on prepared baking sheet.
Bake for 15-18 minutes or until the edges of the scone are golden brown.
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