Rosemary Scones With Strawberry Rhubarb Thumb Print – Fustini's Oils & Vinegars

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• ¼ cup sugar
• 8 tablespoons unsalted butter, cut into small pieces and chilled
• 2 tablespoons Fustini’s Meyer Lemon Olive Oil
• 1 cup heavy cream
• 4 stalks rhubarb, washed and cut into 1 inch chunks
• 2 cups strawberries, washed and quartered
• 6 tablespoons sugar
• ¼ cup Fustini’s Cara Cara Vanilla balsamic