Description
Sweet romance fills kitchens with delightful Valentine heart-shaped scones, blending buttery richness and tender crumb. Delicate raspberry glaze and delectable pastry promise memorable moments you’ll savor with someone special.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups (310 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 large egg
- 3/4 cup (180 milliliters) cold heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons milk or heavy cream (for brushing)
Add-ins:
- 1/2 cup (113 grams) cold unsalted butter, cubed
- 1/2 cup (75 grams) dried cherries, chopped
- 1/2 cup (85 grams) mini chocolate chips
Optional Topping:
- Coarse sugar for sprinkling
Instructions
- Set the oven to 400F (200C) and prepare a baking sheet with parchment paper or silicone mat.
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl using a whisk.
- Incorporate cold butter into the dry ingredients by cutting or rubbing until the mixture resembles rough breadcrumbs.
- Fold chopped dried cherries and mini chocolate chips into the flour mixture.
- Whisk heavy cream, egg, and vanilla extract in a separate small bowl.
- Gently blend wet ingredients into dry ingredients, mixing until just combined without overmixing.
- Transfer dough to a floured surface and knead lightly to bring it together.
- Flatten dough to approximately 1-inch thickness using a rolling pin or hands.
- Cut heart-shaped scones using a cookie cutter, gathering and re-rolling scraps as needed.
- Arrange scones on the prepared baking sheet with adequate spacing.
- Lightly brush scone tops with milk or cream and sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes until the tops turn golden brown.
- Cool scones briefly on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Keep butter ice-cold for flakier, lighter scones that melt in your mouth.
- Avoid overmixing the dough to prevent tough, dense scones with a rubbery texture.
- Substitute dried cherries with cranberries or raspberries for a different fruity twist.
- Use gluten-free flour blend for a celiac-friendly version that maintains the same delicate texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 263 kcal
- Sugar: 14 g
- Sodium: 254 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 66 mg