Strawberry Heart Scones

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*Medium sized heart cookie cutter, pastry cutter/blender 1/8-1/4 round measuring teaspoon, plastic wrap and pastry bag with small round tip.

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Pre-heat oven to 375*F. and bake cookies for 18-20 minutes or until the edges turn light golden brown.

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*2 cups All-purpose Flour

*1/2 cup Granulated Sugar

*2 teaspoons Baking Powder

*1/2 to 1 tablespoon freshly minced Rosemary

*1/4 teaspoon Sea Salt

*6 tablespoon Cold Butter, cubed

*1 cup very cold Whipping Cream

*Strawberry Jam (I used Freezer jam) or jam of your choice

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Sift together in a bowl the flour, baking powder, sugar and salt. Then mix in by hand the Rosemary.

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Using a pastry cutter/blender add the cubed butter and begin to cut in the butter into the flour adding 1/3 of the cream at a time until it resembles coarse crumbles, careful not to over cut. Then add crumbled mixture onto a piece of marble or onto a cold solid surface or pastry mat. Form the crumbles into a rectangle shape (place a piece of plastic wrap on top of the dough. Now, using a rolling pin roll out scone dough lightly until about 1 inch thick.

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Remove plastic wrap and cut scone dough into heart shapes. Place heart shapes on a Silpat lined 1/2 baking sheet and using the back of the 1/8-1/4 teaspoon, dipped in powdered sugar, indent each heart in the center shape add 1/8 to 1/4 teaspoon of the jam to each indented center. Repeat for each heart scone.

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Chill the baking sheet with heart jam filled scones, in the fridge for 10-15 minutes before baking.

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Cool scones before piping on frosting.

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Lemon Frosting

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*Juice from 1/2 large Lemon

*1/8 teaspoon Lemon Extract

*2 cups Powdered Sugar

*1 or more tablespoons Water, for thinning

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Mix together the above frosting ingredients and add just enough water to be able to pipe on frosting so that it won’t run and will stay in the piped form, add more powdered sugar if frosting is too thin. Pipe on the frosting in a zigzag pattern.

Recipe source Giada De Laurentiis, Food Network

Enjoy!

Lindy