Description
These I-Love-You Scones are tender, buttery, and lightly sweetened treats perfect for breakfast or afternoon tea. Made with all-purpose flour, cold butter, cream, and a hint of vanilla, they can be customized with dried cranberries or raisins for added texture and flavor. Shaped into charming hearts, these scones are baked until golden brown and then enjoyed with clotted cream, jam, or fresh berries.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries or raisins (optional)
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for brushing)
For Topping
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if you’re using it, to evenly distribute all dry components.
- Cut in the Butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs with bits the size of peas, which helps create flaky scones.
- Add Dried Fruit: Gently fold in the dried cranberries or raisins if you want that sweet, chewy burst in every bite.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until well combined.
- Form Dough: Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula just until the dough comes together. It should be slightly crumbly but able to hold shape. Avoid overmixing to keep the scones tender.
- Shape Scones: Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Use a heart-shaped cookie cutter to stamp out scones. If you don’t have a heart cutter, use a round cutter or cut the dough into wedges.
- Brush and Sprinkle: Transfer the scones to your prepared baking sheet. Brush the tops lightly with extra cream or milk to help them brown nicely. Sprinkle coarse sugar on top for a sweet, crunchy finish if desired.
- Bake: Bake the scones in the oven for 15 to 18 minutes, or until they turn a lovely golden brown on top and feel firm to the touch.
- Cool & Serve: Allow the scones to cool briefly on a wire rack. Serve warm or at room temperature with clotted cream, jam, or fresh berries for a delightful treat.
Notes
- Use cold butter and handle the dough as little as possible for tender, flaky scones.
- If you prefer, substitute dried cranberries with raisins, currants, or chopped dried apricots.
- Optional cinnamon adds a warm spice note, but can be omitted for a more classic scone flavor.
- You can use a round cutter or cut the dough into wedges if you don’t have a heart-shaped cutter.
- Brushing with cream or milk ensures a golden crust; coarse sugar adds a nice crunch and sparkle.
- Serve with clotted cream and fruit preserves for an authentic scone experience.
