I love Valentine’s Day. I know some people hate it because they think it’s a holiday invented to sell cards and candy. So what if it is! I like cards. I like candy. Why shouldn’t there be a day designated to giving and receiving them? I also love baking Valentine’s treat for friends, especially the the ones who are particularly grumpy and cynical.
I’m going to let you all in on a little secret: if you make something in the shape of a heart, it is automatically appropriate for Valentine’s Day. It doesn’t need to be red and pink (even if it does look more festive that way). It doesn’t need to be chocolate (although, who ever said “no” to chocolate). All you need is a heart-shaped cookie cutter or heart-shaped mold and you are good to go.
Adapted from Cook’s Illustrated
I use frozen blueberries in these because they’re always available but if the berries are too big they may not work well if you cut the scones too small. The original recipe called for dried currants so I think dried blueberries could be a nice swap too.
- 2 cups (10 ounces) unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
- ½ cup fresh or frozen blueberries
- 1 cup heavy cream
Adjust oven rack to middle position and heat oven to 425°F.
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times. (If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.)
If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.
Add berries then stir in heavy cream with a rubber spatula or fork until dough begins to form. Knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Add a little extra cream if it is too dry. Transfer to a lightly floured work surface and pat the dough into a 3/4-inch thick circle. Cut pieces with a biscuit cutter, and then gather remaining scraps and continue cutting until dough has been used up. Brush the tops of the scones with additional cream and sprinkle with raw sugar. (You could also cut the disk into eight wedges. If you do this you can brush with cream and sprinkle with sugar before cutting which makes the process, and cookie sheet, a little cleaner).
Place rounds or wedges on parchment lined baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Makes 8 wedges or as many shapes as you can cut out