Rosemary Scones With Rose Petal Jam

The fragrance of Rosemary and the delicate flavor of Rose Petal Jam make the perfect pair ... Love and Kisses on a Plate!

2 C. Unbleached Flour (Such as King Arthur)
1/2 C. Granulated Sugar
2 tsp. Baking Powder
1/4 tsp. Salt
1 Tbsp. finely chopped Fresh Rosemary Leaves (or 1 tsp. dried, finely chopped)
6 Tbsp. cold Unsalted Butter
5/8 to 3/4 C. Heavy Cream

Rose Petal Jam
Clotted Cream

Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Whisk Together the flour, sugar, baking powder, salt and rosemary. Cut the butter into the flour mixture with a pastry blender or work with your fingers until the mixture looks like coarse meal. Add the heavy cream and stir with a fork just until all the dry ingredients are moistened and the mixture forms a stiff dough.

Turn the dough out onto a lightly floured surface and gently knead 10-12 times. Divide the dough into two pieces and pat each piece into a 6" round circle. Cut each circle into 6-8 wedges. Transfer the wedges onto a parchment lined cookie sheet. Bake in a preheated 375 degrees Fahrenheit oven for 18 to 20 minutes until the edges are golden brown.

Serve with clotted cream and Rose Petal jam*. (to make homemade clotted cream whisk together 8 oz of softened cream cheese with 1/2 cup of heavy cream until creamy consistency is reached.
*Homemade Rose Petal Jam is something I grew up with, made by mom. Nowadays Rose Petal Jam is available, under the "Sarantis" lable and imported by Krinos Foods, Inc. and sold at Greek specialty stores, and made by others and found at French or Gourmet specialty stores. It's most likely also available online.

Recipe Summary:
Yield: 12-16 scones
Prep Time: 10 Minutes
Cook Time: 18-20 Minutes

Recipe Provided By:
Tidewater Inn
Madison, CT

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