
Okay, so you don’t have to make them heart-shaped. But aren’t they pretty this way? A far cry from the usual globs I throw down on my baking sheet to make scones. I got this recipe from Bon Appétit back in 2002 and it’s one of our favorites. You can cut these out (or make globs) the night before if you want and then refrigerate unbaked on a baking sheet. Pop them into the oven in the morning and they’ll be ready in about 15-20 minutes (20 minutes if refrigerated).
Freezing tip: You can make scone dough ahead, put on baking sheet as you would to bake it (but don’t put milk glaze on), and throw in freezer this way to flash freeze. Once frozen, take them off and put in freezer bags and take out when you want to bake them. They’ll just take a few minutes longer in the oven.
Heart-Shaped Dried Cherry and Chocolate Chip Scones
2 cups unbleached all purpose flour
1/3 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, diced
1 teaspoon (packed) grated orange peel
3/4 cup miniature semisweet chocolate chips
3/4 cup coarsely chopped dried tart cherries
2/3 cup chilled buttermilk
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Milk (for glaze)
Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter (or larger), cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 400 degrees F. Brush cones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 if refrigerated). Serve warm or at room temperature.
Makes about 12.
Looks yummy! 🙂
Thank you and thanks for stopping by! I appreciate the comment and yes they are delish! 🙂
So cute, love the heart shape scones. Cherries and chocolate, yum what a great combination. They look really good!
Thanks a lot! We’ve enjoyed these for years now. Thanks for stopping by and have a great weekend!
I love the heart shapes! A very nice gesture. Buttermilk and cherries a perfect match deserving of the heart shapes!
Ah…thanks so much! Yes and what is it about cutting out heart shapes that just makes you feel good doing it?! Haha… 🙂
Buttermilk scones and dried cherries – way to go! Ken
Thanks, Ken! It’s definitely very hard to stop nibbling on these!
Those cookies are so cute!
They sort of do look like cookies in the picture (my amateur photography perhaps?) but they are in fact, scones. But thanks so much! I love the heart shapes!
I don’t think I’m fancy enough to differentiate between a “scone” and a “cookie”. You eat scones with coffee or tea, right? lol
I just picked up these chips yesterday–and here you are giving me just the inspiration I need! I love to visit your blog~ A little mini get away in my day!
Awww… thank you…I’m so glad to hear that! And yes, what’re ya’ gonna do? The chips are waiting…. 😉