Rosemary Scones with Strawberry Jam

(from Giada at Home - Giada De Laurentiis)

Scones Ingredients:

2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 tsp baking powder
1T finely chopped rosemary leaves
1/4 tsp fine sea salt
6T unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup strawberry jam

Glaze Ingredients:

1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1-2T water

Directions:

For the scones: Place an oven rack in the middle of the oven. 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, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. (Jennifer's note: I actually don't have a food processor, so I do this all with my hands.) Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll our the dough into a 1/2 inch thick, 10-inch circle. Cut out pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry. Spoon a heaped 1/2 teaspoon of jam into each indentation. 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 (which I of course never do). Serve or store in an airtight plastic container for 2 days.