Well, we both really liked this recipe!

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 (I used Kosher)
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 (I used a round cutter)

Directions
For the scones: Place an oven rack in the middle of the oven. 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 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. 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.

Cook’s Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough

NOTE:  Julie thought the glaze was more than she needed and suggested cutting the recipe in half.  I followed Julie’s suggestion and it was plenty.

~*~

 My Rosemary plant was a gift from a friend.  I grew it on my kitchen windowsill for a couple of years then transplanted it to an outside container where it has been for several years.

I read that Rosemary won’t survive winters that get below 30 degrees F but even in our cold and snow, the plant continues to thrive.

 Up close you can see the woody stem

Here is my new raised bed where I have divided and transplanted my herbs that were growing in pots.  I added a few vegetables where I had space.

I have:

chamomile

oregano

basil

Flat leaf and curly parsley

sage

common mint

spearmint

Rosemary

lavender

Excerpts from Wikipedia:

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant, evergreen, needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae.

The name rosemary derives from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” because in many locations it needs no other water than the humidity carried by the sea breeze to live.

It is considered easy to grow for beginner gardeners, and is pest-resistant.

Rosemary grows on friable loam soil with good drainage in an open sunny position, it will not withstand water logging and some varieties may be susceptible to frost. It grows best in neutral to alkaline conditions pH (pH 7–7.8) with average fertility.

It can be propagated from an existing plant by clipping a shoot 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.