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.

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

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.

Step 4

Gently fold in the diced strawberries and chopped rosemary, ensuring they are evenly distributed.

Step 5

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.

Step 6

Pour the wet ingredients into the dry mixture and stir with a spatula until the dough just comes together. Do not overmix.

Step 7

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.

Step 8

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.

Step 9

If desired, sprinkle the tops of the scones with coarse sugar for added texture and sweetness.

Step 10

Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown and cooked through.

Step 11

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.

Step 12

Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(796.4g)

Amount per serving	% Daily Value*
Calories	2620.7

Total Fat 143.6g	0%
Saturated Fat 86.7g	0%
Polyunsaturated Fat g
Cholesterol 564.3mg	0%
Sodium 2211.1mg	0%
Total Carbohydrate 292.0g	0%
Dietary Fiber 9.8g	0%
Total Sugars 100.5g
Protein 33.2g	0%

Vitamin D 99.3IU	0%
Calcium 112.3mg	0%
Iron 12.8mg	0%
Potassium 605.6mg	0%

*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.

Source of Calories

Fat: 49.8%

Protein: 5.1%

Carbs: 45.0%