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1
For the scones: Place an oven rack in the middle of the oven.
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2
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper.
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3
Set aside.
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4
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.
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5
Transfer the mixture to a medium bowl.
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6
Gradually stir in the cream until the mixture forms a dough.
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7
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.
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8
Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.
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9
Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.
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10
Cut the dough into more heart shapes and add to the baking sheet.
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11
Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.
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12
Spoon a heaped 1/2 teaspoon of jam into each indentation.
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13
Bake for 18 to 20 minutes or until the edges are golden brown.
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14
Transfer the cooked scones onto a wire rack and cool for 30 minutes.
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15
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth.
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16
Gradually add the water until the mixture is thin enough to spread.
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17
Using a spoon, drizzle the glaze over the scones.
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18
Let the glaze set for about 30 minutes.
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19
Serve or store in an airtight plastic container for 2 days.
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20
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.
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21
Add the butter.
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22
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
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23
Gradually stir in the cream until the mixture forms a dough.
