Happy Tuesday everyone! After THIS how could I not have a great day yesterday?!? Well, I did! What better way to celebrate then some fresh strawberry and rosemary scones?!
Every year, right around February, I start to get a serious hankering for summer produce. Especially berries. Blueberries. Blackberries. STRAWBERRIES. I love them all. So in an effort to catapult myself into summer I cannot resist when fresh berries start appearing in my local market. Even if my husband gives me the evil eye for spending 6 dollars on a carton of strawberries I can down in 2 minutes!
This scones are so quick and easy to make I actually made them in the morning BEFORE work. As you may already know my mornings are precious, so that gives you an idea of just how easy these are! I also adapted the recipe I found from the Food Network to make it a little healthier-whole wheat flour, milk instead of cream-and I think these scones are still perfect!
The whole wheat four makes these super hearty and works really well with the sweetness of the fresh strawberries, but the magic ingredient in these scones is the fresh rosemary!
Instead of making these scones savory, the rosemary adds a nice earthiness and plays well with the strawberries. It is a perfect combination!
Load up your food processor with whole wheat flour, sugar, salt, baking powder, chopped rosemary, and cold butter, cut into pieces. Cold butter is essential in scones because the air that releases as the butter melts is what makes the scones light and flakey…and delicious!
Process until the mixture resembles coarse meal. Transfer to a bowl and add in your milk. Stir until combined. Then add you fresh chopped strawberries.
Gently fold in the strawberries. Then turn the dough onto a flowered surface. The mixture will be sticky so be sure to have a good dusting of flour.
Shape the dough into the best scone like shapes you can – mine vaguely resembled triangles…or maybe blobs. But that’s ok! It is a rustic look!
Place on a prepared baking sheet and bake at 375 for about 20 minutes. Remove from oven and let cool on a wire rack. In the meantime, make the glaze. In a bowl combine the juice of one lemon, 1 cup powdered sugar, and 1-2 teaspoons of water – just enough to thin the glaze out. When the scones are cooled, drizzle the glaze over the top. Feel free to get creative! Ziz-zags, designs, whatever you like!
Now comes the hard part…the recipe says to let the glaze cool about 30 minutes. It’s brutal! And to be honest, I couldn’t do it! And I highly suggest you don’t either! Have one right out of the oven you won’t regret it…BUT do wait until the glaze dries until you store the leftovers (if you have any!!), or you will have one gooey mess!
Fresh Strawberry and Rosemary Scones
Recipe adapted from Giada DeLaurentis
- 2 cups whole wheat flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon salt
- 6 tablespoons COLD unsalted butter, cut into 1/2-inch pieces
- 1 cup non-fat or low-fat milk
- 1/2 cup fresh strawberries, chopped
For the Glaze
- Juice from 1 large lemon
- 1 cups powdered sugar
- 1 to 2 tablespoons water
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.
In the bowl of a food processor, mix together the whole wheat flour, sugar, baking powder, rosemary, salt, and cold butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the milk until the mixture forms a dough. Fold in chopped strawberries. The mixture will be sticky! Transfer the dough to a floured work surface. Shape scones into triangles (or whatever shape you like!) and place on the prepared baking sheet. Bake for 18 to 20 minutes or until the edges are golden brown. 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 before storing scones, but feel free to eat one (or two!) right away!