Strawberry Scones

To contact us Click HERE

While I'm not much of a holiday celebrator, Liv celebrates each and every day as if it's a special holiday.  As Valentine's is just around the corner, her love of everything pink and hearts fits the celebration bill, and being that she's still young enough to claim me as her number one Valentine... I'm in.

Wednesday being carpool day (I take 3 fabulous girls from school to dance rehearsal), Strawberry Scones shaped as hearts seemed the appropriate after school snack.  The heart shape of these scones alone made the girls ooh and ahh, but it was a filling of strawberry jam that had the them proclaiming their undying love.  Topped with a sprinkle of crunchy raw sugar, the scones bring a lovely bite with a sweet, strawberry finish.

What's on your list for your Valentine this year??




Strawberry Heart Scones
Filling the scones proved a bit challenging, but using a well floured serrated steak knife did the trick!  Change up the shape and filling for different occasions.  Raspberry jam would be lovely as would a nice apricot.
adapted from epicurious
printer friendly

2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 Tbs chilled unsalted butter, cut into small pieces
1 cup half and half (or whipping cream)
about 1/3 cup jam
3 Tbs half and half
raw sugar

Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat (or spray with cooking spray).

In a large bowl whisk the flour, sugar, baking powder and salt together.  Add the butter and rub with your fingers until the mixture resembles a fine meal.  Slowly add the 1 cup of half and half mixing just until the dough starts to come together.  (dough will be sticky).

Turn the dough out onto a well floured surface and pat into a 1/2-inch thickness.  Using a 3-inch (or so) heart shaped cookie cuter, cut the dough and place the hearts onto your prepared baking sheet.

Using a well floured knife (I found a serrated steak knife to work best), start at the point of the heart and cut horizontally through to the widest part of the heart (about half way through).  Pull back the top slice and fill with a tsp of strawberry jam, replace the top layer.  Jam will probably show along the sides of the scone (that's good!).

Brush the tops of the scones with the remaining 3 Tbs of half and half and sprinkle with raw sugar.  Bake the scones until the are golden brown, 15-18 minutes and transfer to a wire rack to cool.