Vanilla Heart Scones – TeaTime Magazine

Heart Scones

These sweet Vanilla Heart Scones are delectable treat.

Vanilla Heart Scones

  • 2 cups unbleached white fine pastry flour, such as Bob’s Red Mill
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter
  • 1 vanilla bean pod
  • ½ cup plus 2 tablespoons cold heavy whipping cream
  • Garnish: additional granulated sugar
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
  4. Using a sharp knife, split vanilla bean pod lengthwise, and scrape seeds into cream. Whisk until blended. Add to flour mixture, stirring until evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch fluted heart-shaped cutter, cut 13 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  6. Garnish tops of scones with additional granulated sugar, if desired.
  7. Bake until edges are golden brown and a wooden pick inserted in the centers comes out clean, approximately 15 minutes.
  8. Serve warm.


 From TeaTime May/June 2017  

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