-
1
Place an oven rack in the middle of the oven and preheat the oven to 375F.
-
2
Line a baking sheet with parchment paper.
-
3
Set aside.
-
4
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
-
5
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
-
6
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
-
7
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
-
8
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
-
9
Cut the dough with the cutter and place on the baking sheet.
-
10
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
-
11
Spoon a heaped 1/2 teaspoon of jam into each indentation.
-
12
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
-
13
Transfer the cooked scones onto a wire rack.
-
14
Cool for 30 minutes.
-
15
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
-
16
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
-
17
Using a spoon, drizzle the glaze over the scones.
-
18
Place the scones on a wire rack for about 30 minutes until the glaze has set.
-
19
Store in an airtight container for up to 2 days.
-
20
The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
-
21
Add the butter.
-
22
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
-
23
Gradually stir in the heavy cream until the mixture forms a dough.
