Description
Delight your loved ones with these charming I-Love-You Scones, perfect for breakfast or an afternoon treat. Fluffy, buttery scones with optional dried cranberries or raisins, lightly sweetened and subtly spiced with cinnamon. Finished with a sprinkling of coarse sugar for a delightful crunch, these heart-shaped baked goods are as visually appealing as they are delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Butter and Add-ins
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries or raisins (optional)
Wet Ingredients
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional for brushing)
For Finishing
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat oven and prepare baking sheet: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if you choose to use it, combining them evenly for consistent flavor and texture.
- Cut in the butter: Add the cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter embedded, which helps create a flaky texture.
- Add dried fruit: Gently fold in dried cranberries or raisins if using, distributing them evenly throughout the flour and butter mixture.
- Combine wet ingredients: In a separate bowl, whisk the heavy cream, large egg, and vanilla extract until smooth and well combined.
- Form the dough: Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula just until combined. The dough will be slightly crumbly but should hold together without overmixing to avoid toughness.
- Shape and cut scones: Transfer the dough to a lightly floured surface. Pat it gently into a circle about 1-inch thick. Use a heart-shaped cookie cutter to cut out scones. Alternatively, use a round cutter or cut into wedges if you don’t have a cutter.
- Prepare for baking: Arrange the scones on the lined baking sheet. Brush the tops lightly with extra cream or milk and sprinkle with coarse sugar for a sweet, crunchy topping.
- Bake the scones: Place the baking sheet in the preheated oven and bake for 15-18 minutes until the scones are golden brown on top and cooked through.
- Cool and serve: Remove from the oven and let the scones cool slightly on a wire rack. Serve warm with clotted cream, jam, or fresh berries for an indulgent treat.
Notes
- Using cold butter is key to flaky scones; avoid letting it soften before combining.
- Do not overmix the dough to keep tender scones.
- For a dairy-free version, heavy cream can be substituted with coconut cream, but texture may vary slightly.
- You can customize scones with other dried fruits, nuts, or omit cinnamon for a more neutral flavor.
- Brush tops with milk if you prefer not to use extra cream for brushing.
