Sweetheart Scones are a delicious breakfast or anytime treat. Two leavenings make these bake up tall and tender. Enjoy them with butter, clotted cream, jam, hazelnut spread, or your favorite topping. Don’t you just love the adorable heart shape?
2TablespoonsSparkling 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.