in the kitchen: rosemary and cranberry scones
Ok, so I'm not super in to Valentine's Day. Let's be real, I'm all about the snail mail and I really love my man, but I'm not into the traditional celebration. This year, the holiday falls on a Saturday so why not celebrate with my favorite meal, brunch! It's casual and super yummy. For brunch I like a mix of savory and sweet dishes - my rosemary and cranberry scones combine both flavors and - when cut out with a heart shaped cookie cutter- are a perfect addition to your brunch menu.
Rosemary and Cranberry Scones
- 2 cups self rising flour
- 1.25 cups heavy cream
- pinch of salt
- 1/3 cup sugar
- 1/3 cup cranberries
- 2 tsp finely chopped rosemary
In a bowl combine the flour, sugar and salt. Make a well in the center of the flour and pour in the heavy cream.
Finely chop rosemary and cranberries and add them to the mix. Using a spatula, mix the ingredients gently until everything comes together. (Be careful not to over-work the dough.)
Place the dough onto a floured work surface and roll to about 1/2 inch thick. Cut out your scones with a heart shaped cookie cutter (or simply use a knife to cut into squares.)
Bake at 400 degrees for about 10-15 minutes.