Cherry Heart Scones

Oh, how I love a good tea time! My husband is awesome and enjoys going to tea with me on special occasions. For our first Valentine’s Day when we were dating, he took me to the best tearoom in town and we were both blown away by their Valentine’s menu! Among other delicious things, they feature a heart-shaped scone as part of their February menu that is absolute delicious perfection! Every year, I purchase a few of their frozen scones to bake at home.

So this year, as Valentine’s Day approaches (and as I began dreaming of those perfect scones), I decided to try my hand at making my own heart shaped scones. I was quite pleased with the results!

These pretty cherry scones are very simple and can be baked up rather quickly! They are accompanied by a sweet, fluffy and delicious almond faux clotted cream. Start by making your dough, then press it out and cut some fun heart shapes! I have two tips here, and the first is to make sure your cherries are finely chopped. I used a small, sharp knife to cut the cherries by hand, and then I put the pieces in a food chopper to get them even smaller. The second tip is to choose your cutter size wisely. I used a 4″ heart cutter, and although the scones came out very big and beautiful, they were a little bit large for my liking. Decide what size will be best for you!

While your freshly baked scones cool, whip up a batch of the clotted cream! Just whip the cream to soft peaks and then stir in the other ingredients.

Pair your sweet scones with a lovely pot of tea, and settle in to relax on a cold February day!

Cherry Heart Scones

For the Scones:

  • 3 cups flour
  • 6 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into pieces
  • 1/2 cup maraschino cherries, finely chopped
  • 1 cup and 1 tablespoon heavy whipping cream
  • 1/2 cup sour cream
  • 3 tablespoons maraschino cherry juice

For the Almond Faux Clotted Cream:

  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 container mascarpone cheese (8 oz)
  • 1/2 teaspoon almond extract

For the Scones:

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. Cut butter into the flour mixture using a pastry blender (a plastic bowl scraper can be used here as well).
  4. When mixture is crumbly, stir in the chopped cherries.
  5. In a separate bowl, whisk together 1 cup cream, sour cream, and cherry juice until smooth.
  6. Add cream mixture to flour mixture. With a spoon, stir together until dough is just moistened and sticky.
  7. On a floured surface, press dough into a 1-inch thick layer.
  8. Using a 2″, 3″, or 4″ heart cutter, cut out scones, placing them on the prepared baking sheet.
  9. Brush tops of scones with 1 tablespoon cream.
  10. Bake scones until lightly browned, about 15-17 minutes.

For the Almond Faux Clotted Cream:

  1. In a mixing bowl fitted with whisk attachment, whip the cream until soft peaks form.
  2. Add the powdered sugar and mascarpone to the bowl, beating just until combined and fluffy (do not overbeat!).
  3. Stir in the almond extract.
  4. Store in fridge in airtight container for up to one week.

Makes 8 (4″) scones

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