This Valentine's day, most of our peeps are clear across the
country. We couldn’t think of a better way to show some love than mailing them (snail mail style) a homemade card. All we needed were a few things from Michaels Craft store and we
were ready to spend the snowy night creating. Last week we got all of these little cards out so that they would make it in time.
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| Sorry, the shiny envelopes don't photograph well. |
And for the locals…
Today was another snow day here in NC. I decided that baking would
give me something to do (since I was stuck indoors all day). And I heard that
neighbors LOVE food. So I figured that it was a win, win for me to bake them up
a little treat. My friend, Jackee, made these for us in December. I loved the mix of rosemary with sweet jam. And they just seemed just festive enough to give out as Valentines.
Rosemary & Strawberry Scones
Created By: Giada (Food Network)
Ingredients
Scones:
2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 cup heavy cream
1/3 cup strawberry jam
Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water Special equipment: a 3-inch heart-shaped
cookie cutter
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or
parchment paper. Set aside. 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. Transfer the mixture to a medium bowl. Gradually stir
in the cream until the mixture forms a dough. On a lightly floured work
surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a cookie cutter, cut out pieces of dough and put
on the prepared baking sheet. Using an index finger or a small, round measuring
spoon, gently make an indentation in the center of each pastry . Spoon a
heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or
until the edges are golden brown. Transfer the cooked scones onto a wire rack
and cool for 30 minutes. For the glaze: In a medium bowl, mix together the
lemon juice and powdered sugar until smooth. Gradually add the water until the
mixture is thin enough to spread. Using a spoon, drizzle the glaze over the
scones. Let the glaze set for about 30 minutes. Serve or store in an airtight
plastic container for 2 days.
The
packaging: nice and simple.
The moral of the story here is this... Bake some scones. They're delicious.
-
Nicola & the Little Pup
