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Home » Recipes » Breakfast & Brunch Recipes

Heart-Shaped Sweetheart Scones

Published: Feb 8, 2019 by Jan Nunes

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Two heart shaped scones plated on a ruffled beige dish. Pinterest Pin 17.
Heart shaped scones plated on a ruffled beige dish with strawberries and a pink ceramic sparrow in the background. Pinterest Pin 13.
Scones on a black wire cooling rack with a text overlay.
Scones on a ruffled plate with a text overlay.

Adorable Heart-Shaped Sweetheart Scones are a delicious breakfast or anytime treat. Easy to make and so very good with your favorite jam!

Two scones on a ruffled plate with a dab of strawberry 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 make the kitchen smell absolutely heavenly as scones rise... and then as they bake.

Jump to:
  • Ingredients
  • Instructions
  • Why This Recipe Works
  • Can you substitute baking soda for baking powder?
  • Make Ahead and Storage
  • 📖 Recipe
  • 💬 Comments

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 sparkling sugar.

This scone recipe is very easy to make. The dough comes together quickly and the baking time is very quick. So.... let's bake scones!

Ingredients

The ingredients clockwise from top left: shortening, ap flour, whole milk, salt, vanilla extract, egg white, sparkling sugar, baking powder, yeast, sugar.

For the Scones:

  • Water - You will need warm water for proofing the yeast and some cold water for the egg white wash for the scones.
  • White Granulated Sugar -
  • Active Dry Yeast - Any brand of active dry yeast will work. Be sure to check that it is not expired.
  • All-Purpose Flour - Any brand of bleached all-purpose flour is good. I genenerally purchase whichever major brand is on sale.
  • Baking Powder - Choose an aluminum free baking powder to avoid a bitter after taste.
  • Salt - In baking I always choose a plain table salt like Morton. It has fine texture and gives consistent results.
  • Shortening - Shortening gives a good crumb texture to the scones. I prefer an all vegetable shortening like Crisco.
  • Whole Milk - Whole milk will give the best result in these scones.
  • Vanilla Extract - I prefer a good quality vanilla extract. If staying on budget is important, choose a colorless imitation vanilla which is the most versatile for flavoring baked goods, frostings, and toppings.

Egg Wash & Sugar Topping:

  • Egg White - Essential if you are going to top your scones with decorative sugar, an egg white wash will help decorative sugars stick to the top of the scone.
  • Sparkling Decorative White Sugar - 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.

Instructions

Mixing active dry yeast, sugar and water to proof the yeast.

STEP 1 – Preheat the oven to 375°F/191°C and line a baking sheet with parchment paper.

Proof the yeast by mixing warm water, sugar, and dry active yeast in a small glass bowl.

Dry ingredients sifted into a large bowl.

STEP 2 – Sift the flour, sugar, baking powder, and salt into a large mixing bowl.

Cutting the shortening into the dry ingredients with a pastry blender.

STEP 3 – Cut in the cold shortening using a pastry cutter/blender. If you do not have a pastry cutter, you can use a large tined fork.

Proofed yeast is being added to the dry ingredients.

STEP 4 – Make a well in the middle of the dry ingredients and add the milk, vanilla extract, and the proofed yeast.

Mixing the scone dough.

STEP 5 – Using a rubber spatula fold the flour ingredients into the wet ingredients.

  • Dusting the work surface with flour.
  • Cutting the scone dough with a heart shaped cutter.

STEP 6 – Prepare a work surface by covering it with parchment paper and a dusting of flour.

Pat or roll the dough to be ¾” high. Using a direct up and down action, cut the 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.

The scones placed on a parchment lined baking sheet.

STEP 7 – Place the scones 2” apart on a parchment-lined baking sheet. Set the baking sheet in a warm place and let the scones rise for 30 minutes or until they are almost double in height.

Beat together the egg white and 2 tablespoons of cold water until frothy and well combined. Brush the tops of the scones with the egg white pastry wash and sprinkle them with sparkling sugar.

A pastry wash of only egg white and water will help the sugar stick to the scone and will not overly darken the top of the scone. If you want to know more about pastry washes you can get more information in my Pastry Washes Comparison Chart.

Baked heart shaped scones on a black wire cooling rack.

STEP 8 - Baking these adorable scones couldn’t be easier. Just pop them into a 375°F/191°C 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 primary 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.
  • 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 dough is very “short” meaning the scones have a high ratio of fat (shortening) to dry ingredients. This short dough makes a very tender scone.
  • The vanilla extract gives a lovely scent and flavor that complements the yeast.

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.

Make Ahead and Storage

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

Two heart shaped scones plated on a ruffled beige dish.

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.

If you love scones, check out my other scone recipe, Peanut Butter Scones, which has rich peanut butter flavor and is very simple to make!

📖 Recipe

Two scones on a ruffled plate with a dab of strawberry jam.

Heart-Shaped Sweetheart Scones

5 from 5 votes
Encharted Cook | Jan Nunes
Adorable Heart-Shaped Sweetheart Scones are a delicious breakfast or anytime treat. Easy to make and so very good with your favorite jam!
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Prep Time 25 mins
Cook Time 14 mins
Rising Time 30 mins
Total Time 39 mins
Course Breakfast, Brunch
Cuisine American
Servings 15 Servings
Calories 227 kcal

Ingredients
 

Scones

  • 2 Tablespoons Water, Warm and Not Hot
  • 1 Tablespoon Active Dry Yeast
  • 1 Teaspoon Granulated Sugar
  • 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

Instructions
 

  • Preheat the oven to 375°F/191°C and line a baking sheet with parchment paper.
    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.
    2 Tablespoons Water, 1 Tablespoon Active Dry Yeast, 1 Teaspoon Granulated Sugar
  • In a large bowl sift together the flour, sugar, baking powder, and salt.
    2 ¾ Cups All Purpose Flour, ¼ Cup Sugar, 3 Teaspoons Baking Powder, 1 Teaspoon 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 overwork the mixture.  There will still be patches of dry ingredients.
    1 Cup Cold Shortening
  • Make a well in the center of the crumb mixture and add all of the milk, the vanilla extract, and the yeast mixture. Fold just until the mixture is barely moistened and the dough is formed.
    Large bits of flour will still be dry. Using the heel of your palm, press down and across mixture several times until the mixture comes together.
    ⅞ Cup Whole Milk, 1 Teaspoon Vanilla
  • Sift or scatter approximately 2 tablespoons of flour on a parchment covered work surface.
  • Gather the dough into a smooth ball and place it on the prepared work surface.
    Pat or roll the dough to be ¾” high. Using a direct up and down action, cut the 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 the scones 2” apart on a parchment-lined baking sheet. 
    Set the baking sheet in a warm place and let the scones rise for 30 minutes or until they are almost double in height, approximately 1 ¼" tall. While scones are rising pre-heat oven the to 375°F/191°C.
    Beat together the egg white and 2 tablespoons of cold water until frothy and well combined. Brush the tops of the scones with the egg white pastry wash and sprinkle them with sparkling sugar.
    1 Egg White, 2 Tablespoons Cold Water, 2 Tablespoons Sparkling White Sugar
  • Bake the scones for 8 to 14 minutes or until set and edges are lightly browned.  Remove the scones from the baking sheet to cooling racks. 

Video

Notes

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.
Make Ahead and Storage
These really are best served on the same day as baked, but they will keep up to 2 days in a sealed container.

Nutrition Per Serving

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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