Strawberry and Rosemary Scones

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, rosemary and salt. Then, cut in the butter until the mixture is a coarse meal. Gradually stir in milk.

Flour a surface and roll out the dough to 1/2 inch thick and cut into individual scones with a heart-shaped cookie cutter (or regular round biscuit cutter).

Place on the lined baking sheet. Make an indention in the center of each scone and fill with 1 teaspoon of jam. Bake on the center rack for 18-20 minutes.

Once the scones are done, you can make and top with the lemon glaze, if you want. I suggest a light drizzle of the glaze so it does not overwhelm the scone.

To make the glaze, combine the lemon juice, powdered sugar and water and drizzle over the warm scones.