Heart-shaped scones are an easy-peasy Valentines Day breakfast treat (or really an any day, anytime treat). Many Prudent Mamas are obsessed with the recipe Jacinda posted last year for Kevin’s Famous Scones.  I used to dislike scones (because I was used to coffee-shop-chain, dry, day-old-biscuit tasting suckers), but these are moist and flavorful, and most of all, EASY. If you are part of our facebook circle of love (join the party at facebook.com/prudentbaby) you know that I made a batch with frozen raspberries last saturday and my husband and child ate EVERY SINGLE ONE before I got to snap a pic or even taste one!

Since they were so well received and so darn easy to make, I whipped up another batch on Sunday. This time I was out of frozen fruit, and actually out of real fruit too, actually pretty much out of everything because I hate going to the grocery store…

…but, my point is, I had to scrounge the cupboards for scone flavors, and I ended up using dried yogurt cranberries and a tangerine from our tree.  Super deelish!  You can make yours with any filling ingredients, and the heart shape will just make them that much sweeter.

The whole thing takes about five minutes to mix together and a bit more to bake, making these scones a simple sweet treat for a lazy morning. THANKS KEVIN!

Get the full Scone Sweet Scone recipe after the jump…And tell us if you abhor or adore scones in the comments. Remember that any comment you leave this week could win you some super-sparkly Kreinik thread!

Scone Sweet Scone: Yogurt Cranberry & Tangerine Scones Recipe

Dig into the cupboard and yank out some dried fruits.  I wanted dried cranberries, but I only had the yogurt covered kind we pack in school lunches.  We call them “candy raisins”, she thinks they’re actual candy (they kind of are though, right?).  Anyhoo, chop those up teensy.  Also grab a citrus fruit.  We have a tangerine tree, so we went with a tangerine.

Grate the tangerine peel.  I love my microplane grater.

Chop the tangerine into delicious looking slices.  Take a picture of them.  Why is citrus fruit so dang beautiful on the inside?  It is, isn’t it?

Preheat your oven to 425. Mix up your scones.  I used our super-popular Kevin’s Famous Scone Recipe, which I will paste here and add these mix-ins too, so you don’t have to click back and forth:

2.5 c flour
0.5 c sugar (I like turbinado sugar)
2.5 tsp. baking powder
0.5 tsp salt
6 Tblsp COLD unsalted butter
1 c heavy cream
1 cup or so (whatever you’ve got) of your chopped cranberries
Grated zest of one tangerine (or other citrus goodness)
Juice of one tangerine

I use a stand mixer, but by hand or with a pastry blender also works. Mix first 4 ingredients. Add butter (cold and chopped into bits) and mix to a meal. Add cream and mix. Add cranberries and tangerine zest & juice and mix. Don’t overmix, that will make them tougher.  Just bring all the ingredients together and evenly distribute your yummy add-ins.

Now scoop it all together and place onto lightly floured flat surface in a ball.

Smoosh the ball down flat until it’s about 3/4″ to 1″ thick. Use a heart cookie cutter (or a round one or square, but anything more complicated won’t hold its shape) to cut out shapes.  I had to bend my heart cookie cutter to create a sharper point in the top of the heart, since they spread a bit my first batch just looked like melting heart-circle lumps.  You could also just cut into wedges, but not as cute.

Place all your hearts on parchment paper, or a silpat (which has changed my life and is totally worth the small investment – pays for itself over parchment paper very quickly):

They’re so cute! Scones are best eaten the same day, so in the extremely unlikely off-chance that they won’t all be eaten today, freeze some of them at this point.  Freeze them by putting them on a baking sheet in the freezer, then, when frozen, take them out and put in a ziploc bag and return to the freezer until you are ready to eat them.  At that point bake them, adding 3-4 minutes to the baking time.

Sprinkle with more sugar. Place on baking sheet. Bake in 425 degree oven for 15-17 minutes.  Closer to 15 for me.  Rotate halfway through cooking if you want to avoid the browning you see on my hearts.  They taste superyum either way, but if you want perfectly distributed color, rotate.  Remove them when they are just starting to brown or even a second before if you can figure that business out.

Cute baby-hand grabbing heart-shaped food!  gah!

Testing…

She loved, ate several.  The best part is packing one in her lunch so she can feel the love at school too.

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