rosemary strawberry scones

i made these scones for christmas morning breakfast.

they.were.amazing.

i am in love with them.

you need to make them. 

the original recipe called for a lemon glaze, but i was too lazy and it turned out these were simply perfect without the glaze {and significantly less sugary!}.

so here ya go. you're welcome.

*slightly adapted from Giada De Laurentis
Ingredients:
2 cups flour
1/2 cup sugar
2 tsp baking powder
1 tbsp finely chopped fresh rosemary leaves
1/4 tsp fine sea salt
6 tbsp butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup strawberry jam

place an oven rack in the middle of the oven. preheat oven to 375 degrees F. line a baking sheet with parchment paper.
pulse together the flour, sugar, baking powder, rosemary leaves, salt and butter in a food processor {if you are lucky enough to own a food processor - but if you're like me, you can just mixe it all up with your hands} until it is crumbly. transfer to a medium bowl and gradually stir in the heavy cream.
transfer dough to a lightly floured surface. knead gently to bring the dough together, then you can either roll it out and cut out shapes with a cookie cutter or pull of plum-sized chunks and roll and then pat into flat-ish circles.
make an indentation in the middle of each scone with your finger or a small, round spoon and fill it with about a 1/2 tsp of strawberry jam.
bake scones for 15-20 minutes {depending on your oven} or until slightly golden brown around the edges. transfer to a wire cooling rack and then enjoy when they are cool enough to touch.

around 2pm {when the turkey was finally cooking away in the oven} i enjoyed another with a cup of real coffee with my new french press i got for christmas and the starbucks christmas blend some sweet person sent over from canada.
perfection.

my christmas morning breakfast menu:
monkey bread {sweet and delicious!}
cheesy bacon apple bake {savoury and bacon. what more is there to say?}
rosemary strawberry scones
coffee
bananas