Sweetheart Scones

Sweetheart Scones are a delicious breakfast or anytime treat.  Two leavenings make them bake up tall and tender. Split and spread them with butter, clotted cream, jam, hazelnut spread, or your favorite topping.  Don’t you just love the adorable shape?

This year I want to start Valentine’s Day off right with a special treat for breakfast. Sweetheart 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 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 Sweetheart 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.

Why Does this Recipe Work?

♥ 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, Sweetheart Scones would be lovely for Mother’s Day, anniversaries, and even as a special wedding day breakfast… and yes, you can make them the day before your special occasion! 

Although they are best served on the same day as baked, they will keep up to 2 days in a sealed container.

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5 from 3 votes

Sweetheart Scones

Encharted Cook | Jan Nunes

Sweetheart Scones are a delicious breakfast or anytime treat. Two leavenings make these bake up tall and tender. Split and spread them with butter, clotted cream, jam, hazelnut spread, or your favorite topping. Don’t you just love the adorable shape?

Prep Time25 mins

Cook Time14 mins

Rising Time30 mins

Total Time39 mins

Course: Breakfast, Brunch

Servings: 15 Servings

(Tap or Hover to Scale Servings)

Ingredients

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
• 7/8 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

US Customary – Metric

Instructions

• 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 3/4” high. Using a direct up and down action, cut scones with a 2 1/2” 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 1/4″ 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.

Video

Nutrition

Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 157mg | Potassium: 124mg | Sugar: 6g | Vitamin A: 25IU | Calcium: 53mg | Iron: 1.1mg

All nutritional information on this site is an estimate. Your results may vary.

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