Stephanie Izard's Rosemary & White Chocolate Scones

Preheat the oven to 400°. In a large bowl, mix the flour, granulated sugar, baking powder, salt, chocolate chips, and rosemary. 

Using a pastry blender or two butter knives, cut the butter into the dry ingredients until the mixture resembles cornmeal. 

In a medium bowl, whisk 2/3 cup heavy cream and the juice. Add half of the cream mixture to the dry ingredients. Mix until the dough just begins to come together, slowly adding a little more of the cream, if needed. (You want a slightly dry and crumbly dough.) 

Line a baking sheet with parchment. Using a 1/3-cup ice cream scoop or dry measuring cup, scoop the dough onto the sheet, placing the mounds about 3 inches apart. Press together any loose pieces of dough. Brush with 1/4 cup cream; sprinkle with the turbinado sugar. 

Bake until golden, 16 to 18 minutes. Let cool slightly, 10 to 15 minutes. Serve with the jam and whipped cream.