Start Mother’s Day off right with a sweet heart-shaped scone treat!
In this episode of Giada at Home, we learn how to make Strawberry and Rosemary Scones – the perfect pastry for your Mom.
Mother’s Day is this Sunday – do you have your brunch plans made? If not, why not consider making Mom a wonderful homemade brunch!
A personalized breakfast in bed is simpler than it sounds and we promise you won’t have to wake hours ahead of time to make it work.
Consider making Giada de Laurentiis’s Strawberry & Rosemary Scones as a breakfast pastry. It’s not only super simple to make, but its tasty too! The only hard part is making sure the sound of the food processor doesn’t wake Mom…
Giada starts by combining all the dry ingredients in the food processor with a few sprigs of fresh rosemary and butter. Once that has been pulsed into a coarse meal, you’re ready for the wet ingredients.
Add the cold heavy cream and then work the dough into a nice ball. When the dough sticks together, roll it out into a ½ inch thickness. Giada uses a heart-shaped cookie cutter to add a special touch to these scones.
Once the scones have been cut, make an indentation and add the strawberry jam. Then bake them off!
Serve these sweet scones with a nice cup of tea, and maybe some fresh fruit and bacon for complete Mother’s Day breakfast.
Strawberry & Rosemary Scones Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 tablespoon finely chopped fresh rosemary leaves
- ¼ teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into ½ inch pieces
- 1 cup heavy cream
- 1/3 cup strawberry jam
