Heart-Shaped Sweetheart Scones

Two heart shaped scones on a beige plate with strawberry jam.

Heart-Shaped Sweetheart Scones

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

Prep Time 25

Cook Time 14

Rising Time 30

Total Time 1 9

Course Breakfast, Brunch

Cuisine American

Servings Scones

Author Jan Nunes

Ingredients

Scones

2 Tablespoons Water Warm and Not Hot
1 Tablespoon Active Dry Yeast
1 Teaspoon White 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

Prepare Baking Sheet and Proof Yeast. 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 White Granulated Sugar
Sift Dry Ingredients. 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 in Shortening. 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
Add Wet Ingredients. Make a well in the center of the crumb mixture and add all of the milk, the vanilla extract, and the yeast mixture.
⅞ Cup Whole Milk, 1 Teaspoon Vanilla
Fold and Mix. 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.
Roll and Cut. 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
Let Rise, Add Egg Wash, & Sugar. Place the scones 2” apart on the prepared 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 the scones are rising preheat the oven 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. 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.

Notes

Make-Ahead & Storage

Make-Ahead: These scones are best served on the day they are baked.

Storage: They can be stored for up to 2 days in a sealed container at room temperature.

Nutrition

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