Strawberry Rosemary Scones

This sweet and savory treat is a perfect addition to breakfast or brunch. The strawberries add a sweet freshness while the rosemary adds herby, savory notes.

Strawberry Rosemary Scones

Strawberry Rosemary Scones

Makes 8

2 ¼ C all purpose flour

¼ C plus 2 TBSP sugar

2 tsp baking powder

⅜ tsp baking soda

¼ tsp salt

1 TBSP fresh rosemary, finely chopped

½ C plus 1 TBSP unsalted butter, cubed and chilled (chill in freezer)

3 oz cream cheese, chilled (chill in freezer)

1 large egg, lightly beaten

1 TBSP water

½ C milk

1 tsp vanilla extract

1 C fresh strawberry, finely diced (about 10 strawberries)

You will also need: 

Baking sheet

Parchment paper

• Preheat the oven to 425 degrees.

• In a large bowl combine flour, sugar, baking powder, baking soda, salt and rosemary.  Whisk to combine.

• Add chilled butter and cream cheese to the flour mixture; cut in butter and cream cheese until the mixture is crumbly. 

(note: I use my hands to cut the butter and cream cheese in, which is why i freeze them so they don't melt from my body heat.)

• Add milk, vanilla and half of the lightly beaten egg (approx. 1 ½ TBSP).  Mix until just combined, be sure not to over mix.

• Gently fold in strawberries.

• On a lightly floured surface, roll dough out to about 1 inch thick.  Cut into 8 triangles or rounds.

• Place scones on a parchment paper lined baking sheet.  Add 1 TBSP water to the remaining egg and mix together; brush the tops on the scones with egg wash.

• Bake for 20-25 minutes, or until tops are lightly golden.  Immediately remove from the baking sheet and place to cool on a wire rack.

** for cooks that live below 3500 ft. you’ll need:

2 ½ C flour

1 TBSP baking powder

1 tsp salt

¼ C sugar

1 TBSP fresh rosemary, finely chopped

¼ C unsalted butter, cubed and chilled

3 oz cream cheese, chilled

¾ C milk

1 tsp vanilla extract

1 C fresh strawberries, finely diced (about 10 strawberries)

1 lightly beaten egg (for egg wash only, you don't need to add it to your dough)

1 TBSP water (for egg wash)

• Preheat the oven to 425 degrees.

• In a large bowl combine flour, sugar, baking powder,salt and rosemary.  Whisk to combine.

• Add chilled butter and cream cheese to the flour mixture; cut in butter and cream cheese until the mixture is crumbly. 

(note: I use my hands to cut the butter and cream cheese in, which is why i freeze them so they don't melt from my body heat.)

• Add milk, vanilla.  Mix until just combined, be sure not to over mix.

• Gently fold in strawberries.

• On a lightly floured surface, roll dough out to about 1 inch thick.  Cut into 8 triangles or rounds.

• Place scones on a parchment paper lined baking sheet.  In a small bowl lightly beat one egg and water together; brush the tops on the scones with egg wash.

• Bake for 15-18  minutes, or until tops are lightly golden.  Immediately remove from the baking sheet and place to cool on a wire rack.