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