Rosemary Raspberry Scones

My sister made these for a family dinner and gave me the recipe.  They were a huge hit with everybody--kids too!  The rosemary is just zesty enough to balance the sweetness of the raspberry.
I call them scookies because they have a cross between a scone, shortbread and cookie texture.  These are not the dense or cakey type of scone, they are much more delicate. 

This recipe has raspberry for the filling and rosemary in the dough. 

Play with combinations!

Use thyme or lavender.  Thyme paired with a lemon curd filling. I also like the idea of lemon or orange zest added to any of these.
Make them Savory-- use black pepper with the rosemary and put a mix of goat cheese and dried cheese in the center and serve these along with cheese and olives, probably cutting them different. 

Or make it quick--roll out the dough a bit thinner, put the filling in the center to one edge and fold the other end of the dough over that.  Then cut into pie shaped pieces.  No it won't be as pretty but will taste just as good and have a rustic appeal!

2 cups flour

1/2 cup sugar

2 tsp baking powder

1 TBS rosemary, finely chopped

1/4 tsp salt

6 TBS butter, cut in pieces ~1/2"

1 cup heavy cream

1/3 cup raspberry jam

Line a baking sheet with parchment paper and set oven to 375.
In a food processor pulse together flour, sugar, baking powder, rosemary, salt and butter until it resembles a fine meal.  Alternatively you can stir together dry ingredients and cut the butter in with a pastry cutter.

Transfer to a bowl and stir in the heavy cream until it forms a dough.

On a lightly floured work surface roll dough into a circle 1/2" thick.  You will have a circle approx 10" in diameter.  Using a 3" heart shaped cookie cutter, cut out as many as you can.  Place these on the baking sheet as you go.  Gather the leftover dough and re-roll and cut until you have utilized all the dough.
Using a small teaspoon, make a small indent in the center of each scone, fill with jam.

Bake for 18-20 minutes, until slightly golden at edges and let cool for 30 minutes.

makes 12-14