Rosemary Wildberry Scones

Let’s start by getting one thing clear. These are not cookies, these are scones. Call them cookies and I will not share.

2 cups flour

1/2 cup sugar

sprig of rosemary

2 tsp baking powder

1/4 tsp salt

6 tbsp very cold butter

1 cup heavy cream

some type of jelly or preserves

juice of a lemon

In a food processor blend flour, sugar, rosemary and salt. Slice butter into small pieces.

Throw butter into flour mixture and pulse. Add heavy cream and pulse. There sure is a lot of pulsing going on. Flour the counter and roll up dough. If needed. you might have to add a tbsp of cream to help get all the little pieces to stick together. Work ingredients together with your hands.

Roll out.

Get a kiddo to cut out shapes for ya.

Put a tiny indentation in each scone to make a place for the filling. A teaspoon works perfect.

Place a little of the preserves on the top of each scone. Try not to overdo it or your scones will come out of the oven looking like they were shot.

Bake @ 375 for 9 minutes if you want them soft or up to 15 if you want them a little crunchy. Now let’s check out some scone modeling.

Vogue …..

Oh forget it, let’s eat because these smell delish!

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