Five Little Chefs – Strawberry and Rosemary Scones
Little Chef A watched a Giada episode we had saved. Strawberry and Rosemary Scones was one of the recipes featured. Little Chef A immediately wanted to make these scones. We had blueberry and grape jelly in our home, but she insisted we use strawberry jam “like Giada.” How could I say no at that point? We immediately went to the store and got strawberry jam.
The scone mix was easy to make. The ingredients were measured out and added to a food processor.
“I can’t believe we have to make a mess on the counter. It takes a long time to clean it up since the flour is puffy.”
“I like this cup its a lot easier (to measure) the flour.” — We keep a measuring cup in the flour and the sugar. The problem with this measuring cup is the 1 cup fill line is below the rim of the cup. After teaching my Little Chefs how to level off they are frustrated when they cannot level off with this cup. That is why Little Chef A needed to use another one.
“Sugar gives it a good sweetness. I love the smell.”
Little Chef A cut some rosemary from our garden! I showed her how to pull the leaves off backward. She said, “Why can’t we just pull them off carefully. Whenever I pull off the leaves I pull off the stem.” She also noticed the smell of fresh and dry rosemary are different.
After the dough came together she rolled it out. I asked what shape she wanted to cut them out. She said, “A heart. I think it will be fun doing the exact same thing as Giada.”
They were cut out then the precious strawberry jam was placed in the middle before baking.
Little Chef A said, “I can’t really taste the rosemary.” However she ate every bite and another scone the next day and another scone the next.
I thought these were great! I loved the flecks of rosemary throughout the dough.
Strawberry and Rosemary Scones
Ingredients
Scones:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
Glaze:
- 1/4 cup fresh lemon juice, from 1 large lemon
- 2 cups powdered sugar
- 1 to 2 tablespoons water
- Special equipment: a 3-inch heart-shaped cookie cutter
Directions
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. 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 out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped 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 into more heart shapes 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 heart. 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. Serve or store in an airtight plastic container for 2 days.
Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.
Linking to Today’s Creative Blog
24 Replies to "Strawberry and Rosemary Scones"
Sarah Carletti April 23, 2012 (8:24 am)
This is great! My daughter loves to cook with me and watch cooking shows too! I feel kindred! Have a great day. I'm a new follower!
Mommy LaDy Club April 23, 2012 (12:43 pm)
Oooh, I bet the rosemary would taste really nice! I didn't think of that combo.
Just got up your pretzel bites on our CEO page…thank you!!
Julie Marling April 23, 2012 (6:31 pm)
I am so glad I found you! My daughter loves to cook. Actually we are starting cooking lessons next month. Anyway, stopping over from blog hop! Look forward to following you!
http://naptimeshopper.blogspot.com/
Lindsey Cazac April 23, 2012 (10:26 pm)
Hi! I'm your newest follower and co-host of this month's blog hop. Thanks so much for joining in on the fun 🙂 I'm looking forward to getting you know you better!
These look yummy!
Jenny April 23, 2012 (11:07 pm)
Those look delicious! I am your newest follower from the Networking Blog Hop! I would love if you would check out my blog and if you like what you see please follow back 🙂
Modern Modest Beauty
Happy Whimsical Hearts April 24, 2012 (7:19 am)
Yumo, they look great – thanks for sharing on Happy Family Times, I also have a baking with kids linky on Thursday that I'd love you to add these to 🙂
Kelli Becton-AdventurezInChildRearing April 24, 2012 (8:58 am)
thanks for linking with Kids in the Kitchen! your lil chef's are so cute!
Lisa April 24, 2012 (9:42 am)
These look SO good! Your step by step photos are awesome and your kids are just too adorable! I look forward to trying these. Thanks so much for linking with "Try a New Recipe Tuesday!" Hope you'll join us again next week. 🙂
hannahw April 24, 2012 (11:55 am)
These look yummy!
I followed you from your link at Happy Family Times. My link is here: http://likemamalikedaughter.blogspot.com/2012/04/enchanted-childhood-playschool-april_21.html
No(dot dot)el April 24, 2012 (6:30 pm)
Yummers!! What a great idea for a blog. I have 4 kids and they are always asking now that they are older if they whip something up in the kitchen. I love that they love to cook and bake. It makes me happy to other mommas out there promoting the love and science of food.
Five Little Chefs April 24, 2012 (8:55 pm)
Yea! I love meeting others who cook with their kids! Welcome.
Five Little Chefs April 24, 2012 (8:56 pm)
I was surprised how much I like this combination. I would make them again! Thanks for the feature!
Five Little Chefs April 24, 2012 (8:58 pm)
I have looked into cooking lessons near me and my Little Chefs are not old enough to participate. Another reason we are having them at home!
Five Little Chefs April 24, 2012 (9:00 pm)
Thanks for the visit!
Five Little Chefs April 24, 2012 (9:01 pm)
Welcome! Thanks for following. I'm off to check out your blog!
Five Little Chefs April 24, 2012 (9:03 pm)
Yep. We love to party there too!
Five Little Chefs April 24, 2012 (9:03 pm)
Thanks so much!
Five Little Chefs April 24, 2012 (9:06 pm)
I keep telling myself this will be a time when we will all remember. The skills they are learning will prepare them for later. We all need to eat!
Five Little Chefs April 24, 2012 (9:07 pm)
Thanks for visiting. I'll check out your blog now!
Five Little Chefs April 24, 2012 (9:08 pm)
We love joining your party. These really are very good. There is a reason the recipe says they are only good for 2 days. Even at the second day I could tell a big difference from the first!
Melanie April 25, 2012 (9:49 am)
I can only hope that my 2 year old munchkin will love baking as much as your little Chef! Thanks so much for linking up at Reasons To Skip The Housework!
Tuesday Time Out Linky Party
Smiles,
Melanie
Reasons To Skip The Housework {The Blog}
Tinker B Boutique {The Shop}
Lisa @ Mom, Dad, 2 Girls, & Brutus April 25, 2012 (2:39 pm)
I love this!!! My daughter is 3 1/2 and LOVES helping in the kitchen!! I found ya via Follow Me Wednesday with 3 Four & Under!! super idea for a blog too!!
Alice (@mumsmakelists) April 9, 2013 (2:29 pm)
These look lovely – I have a wonderful rosemary bush in the garden so must give them a try