Happy early Valentine’s Day! I meant to post this recipe earlier but this is the first chance I’ve gotten. I found this recipe on the Epicurious website 8 years ago and made it for one of the very first Valentine’s Days that Steve and I spent together. It’s a fairly easy recipe to make and the scones are amazing! The only slightly difficult step is filling the scones with jam. I recommend keeping 2 tall glasses near your workspace, one filled with ice water and the other filled with flour. I also keep a paper towel nearby to dry off the knife. When it starts to stick, swish it around in the ice water for a few seconds, quickly wipe it dry, then stick it in the flour to coat the blade. I usually do this every 2 scones or so. Anyway, I hope you’ll give them a chance! They’re worth it!
Glazed Raspberry Heart Scones
2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbs unsalted butter, chilled and cut into 1/2″ cubes
1 cup plus 3 tbs heavy whipping cream (may need up to an additional 1/4 cup)
1/3 cup raspberry jam
1/2 cup powdered sugar
1/4 tsp rose water (optional) or vanilla or almond extract
Preheat oven to 400°F.
Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together.
Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones.
Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.