Happy Love Day, people!
I must admit – I love heart shaped things, and so when I had an itch to bake some scones this weekend, I chose to break out the heart cookie cutter rather than cut them into typical boring triangles. That said, I bring you chocolate scones…in the shape of hearts.
This recipe comes from Sharon O’Conner, found in this sweet little box of recipes my mom gave me a while back. I considered tossing in some dried cherries for Vday, but ultimately decided to keep it simple. If you don’t already know this, scones are absolutely one of my favorite treats. It’s something about how they are slightly dry, yet chewy and smooth.
And so, here you are: Chocolate Scones
1/2 c. heavy cream or half and half
1 t. vanilla extract
1 2/3 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/3 c. sugar
2 t. baking powder
1/4 t. salt
1/3 c. cold, unsalted butter, cut into bits
Preheat oven to 400 degrees.
In a medium bowl, beat the egg, cream, and vanilla together until blended; set aside.
In a larger bowl, stir the flour, cocoa powder, sugar, baking powder, and salt until combines. Using your fingers (or a pastry blender or knives), combine the butter with the flour mixture until it resembles course crumbs.
Add the flour mixture to the cream mixture and stir until the dough just comes together; do not overmix. I like to use my hands to combine the last final bit.
Transfer the dough to a lightly floured work surface and pat into a 1/2-inch-thick round; cut into 8 wedges OR use a cookie cutter and get creative
Transfer cones to a baking sheet. Bake for 10-15 minutes (this will depend on how big your scones are), or until firm on the edges and a little soft in the center.