Description
These I-Love-You Scones are tender, buttery baked treats perfect for breakfast or afternoon tea. Made with simple pantry staples and optional dried cranberries or raisins, these heart-shaped scones are lightly sweetened, slightly crumbly, and finished with a crunchy sugar topping for extra texture and charm.
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
- 1/2 cup cold unsalted butter, cut into cubes
Dried Fruit
- 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
Finishing Touches
- 1 tablespoon milk (optional for brushing)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the scones don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and optional cinnamon until evenly combined.
- Cut in the Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized bits of butter.
- Add Dried Fruit: Gently fold in the dried cranberries or raisins if you choose to include them, distributing them evenly throughout the mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Form 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 when pressed.
- Shape Scones: Turn the dough onto a lightly floured surface and gently pat it into a roughly 1-inch thick circle. Use a heart-shaped cookie cutter to cut out the scones, or alternatively use a round cutter or cut wedges if a cutter is unavailable.
- Brush and Sprinkle: Place the shaped scones onto the prepared baking sheet. Brush the tops lightly with extra cream or milk, then sprinkle with coarse sugar to add a sweet, crunchy finish.
- Bake: Bake the scones in the preheated oven for 15-18 minutes, or until golden brown on top and cooked through.
- Cool & Serve: Allow the scones to cool slightly on a wire rack before serving. They are delicious on their own or paired with clotted cream, jam, or fresh berries.
Notes
- Ensure the butter is very cold to achieve tender, flaky scones.
- Do not overmix the dough to avoid tough scones; it’s okay if the dough is slightly crumbly.
- Heart-shaped cutters add a charming touch, but regular shapes work just as well.
- Sprinkling coarse sugar on top adds a delightful crunch and sparkle.
- Scones are best enjoyed fresh on the day they are baked but can be stored in an airtight container for up to 2 days.
