Adorable Heart-Shaped Sweetheart Scones are a delicious breakfast or anytime treat. Easy to make and so very good with your favorite jam!
These heart shaped scones are just the right amount of sweet to start a sweet day. As a bonus, both the yeast and the hint of vanilla makes the kitchen smell absolutely heavenly as Sweetheart Scones rise... and then as they bake.
I developed this recipe based on the basic scone recipe in my Breakfast Quick Breads Recipe Chart and have followed the rule of adding 1 teaspoon of leavening per cup of flour. But I wanted an even lighter texture, so these scones also contain yeast to leaven them. If you don’t want to wait for the scones to rise, you can still bake them right away after cutting, brushing them with egg wash, and sprinkling them with the sugar.
This scones recipe is very easy to make. The dough comes together quickly and the baking time is very quick. So.... let's bake scones!
Any of the following sugar toppings can be used: decorative sparkling sugar in large or small crystals, opal sugar, edible glitter, or granulated white sugar.
STEP 1 – Proof the yeast by mixing warm water, sugar, and dry active yeast in a small glass bowl.
STEP 2 – Sift the flour, baking powder, and salt into a large mixing bowl.
STEP 3 – Cut in the shortening using a pastry cutter/blender. If you do not have a pastry cutter, you can use a large tined fork.
STEP 4 – Make a well in the middle of the dry ingredients and add milk and the proofed yeast.
STEP 5 – Using a rubber spatula fold the flour ingredients into the wet ingredients.
STEP 6 – Prepare a work surface by covering it with parchment paper and a dusting of flour.
STEP 7 – Cut the scones with heart shaped cutters.
STEP 8 – Transfer the scones to a parchment lined baking sheet.
STEP 9 – Baking these adorable scones couldn’t be easier. Just pop them into a 375°/191° preheated oven and bake them until the edges are just barely beginning to brown. After baking, transfer them to a wire rack to cool.
Why This Recipe Works
♥ Since baking powder is the main leavening in this recipe, the ratio of baking powder to flour of 1 teaspoon baking powder per 1 cup of flour, gives a good lift to the scones.
♥ The dough is very “short” meaning the scones have a high ratio of fat (shortening) to dry ingredient. The short dough makes a very tender scone.
♥ Although yeast is added to this scone dough, it is a secondary leavening agent. More importantly, yeast adds an extra special flavor to the dough.
♥ The vanilla extract gives a lovely scent and flavor.
Can you substitute baking soda for baking powder?
♥ Baking soda requires an acid to activate its leavening power. So, in this recipe you can’t substitute baking soda for baking powder.
♥ To learn more about leavening, check out my post Green Dough, which will explain what you would need to be able to use baking soda.
Although, I created this recipe especially for Valentine’s Day, these heart shaped scones would be lovely for Mother’s Day, anniversaries, afternoon tea, and even as a special wedding day breakfast… and yes, you can make them the day before your special occasion!
These really are best served on the same day as baked, but they will keep up to 2 days in a sealed container.
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- Green Dough - Leavening Methods & Agents
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Heart-Shaped Sweetheart Scones
- 2 Tablespoons Water, Warm and Not Hot
- 1 Teaspoon Granulated Sugar
- 1 Tablespoon Active Dry Yeast
- 2 ¾ Cups All Purpose Flour
- ¼ Cup Sugar
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Cup Cold Shortening
- ⅞ Cup Whole Milk
- 1 Teaspoon Vanilla
Egg Wash & Sugar Topping:
- 1 Egg White
- 2 Tablespoons Cold Water
- 2 Tablespoons Sparkling White Sugar, or Pink Decorative Sugar
- In a small glass bowl mix warm water with active dry yeast and 1 teaspoon of granulated sugar. Let yeast mixture proof for 10 minutes or until a sponge has formed that is about 4 times the size of the original mixture.
- In a large bowl sift together the flour, sugar, baking powder, and salt. Cut the cold shortening into small cubes and using a pastry blender or fork, cut in the shortening until the mixture is crumblike and has large pea size clumps of shortening and flour. Take care not to over work the mixture. There will still be patches of dry ingredients.
- Make a well in the center of crumb mixture and add all of the milk, the vanilla extract, and the yeast mixture. Fold just until mixture is barely moistened and the dough is formed. Large bits of flour will still be dry. Using the heal of your palm, press down and across mixture several times until mixture comes together.
- Sift or scatter approximately 2 tablespoons of flour on a parchment covered work surface. Gather dough into a smooth ball and place on prepared work surface. Pat or roll the dough to be ¾” high. Using a direct up and down action, cut scones with a 2 ½” heart shaped cutter. Dip the cutter in flour between cuts to aid in cutting. Gather scraps, reform dough, and cut again.
- Place scones 2” apart on a parchment lined baking sheet.
- Set baking sheet in a warm place and let scones rise for 30 minutes or until they are almost double in height, approximately 1 ¼" tall. While scones are rising pre-heat oven to 375°F/191°C.
- Beat together egg white and water until frothy and well combined. Brush the tops of the scones with egg white wash and sprinkle with sparkling sugar.
- Bake 8 to 14 minutes or until set and edges are lightly browned. Remove scones from baking sheet to cooling racks.
- Cool or serve warm with softened butter and strawberry jam.