*2 c. flour
*1/2 c. sugar
*2 tsp. baking powder
*1 TBSP. fresh chopped rosemary
*1/4 tsp. fine sea salt
*6 TBSP. unsalted butter, cut into 1/2 inch pieces
*1 c. heavy cream
*1/3 c. strawberry jam
Move oven rack to center and preheat oven to 375. In a food processor, pulse flour, sugar, baking powder, rosemary, salt and butter until it resembles coarse meal.
Transfer to a medium bowl. Stir cream in until dough forms. On a floured surface, roll out to 1/2 inch thick. Use a 3" cookie cutter (heart) to cut out. 
(I used heart and flower cutters and thought the flowers were very cute. I also have no idea how to measure a cookie cutter because the flower one I thought was 3" and it would have only made about 10, as it was I made 7 flowers and 8 about 2" hearts). Re-roll and re-cut any scraps. Place scones on parchment lined baking sheet and use a finger or spoon to make indentations in the center of each. Spoon 1/2 tsp. jam into the indentation. 
Bake 18-20 minutes. Cool on baking rack for 30 minutes. Drizzle with glaze and let set 30 minutes.
Glaze: 1/4 c. lemon juice, 2 c. powdered sugar, 1-2 TBSP. water. Whisk to combine.
