Heart Shaped Dried Cherry and Chocolate Chip Scones
Delight your loved ones with these Heart Shaped Dried Cherry and Chocolate Chip Scones, a whimsical and delicious treat perfect for special occasions or a cozy afternoon tea. These tender, buttery scones are studded with bursts of sweet dried cherries and melty mini chocolate chips, creating a harmonious balance of flavors in every bite. Shaped into charming hearts and finished with a golden brown glaze of heavy cream and optional turbinado sugar for added crunch, they’re as visually appealing as they are tasty. With just 20 minutes of prep time, these easy-to-make scones are ideal for Valentine’s Day, birthdays, or any moment worth celebrating. Serve them warm with a dollop of clotted cream or enjoy them as-is for a simple, heartwarming indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.33 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.5 cup Heavy cream, plus more for brushing
- 1 unit Egg, large
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cherries, roughly chopped
- 0.5 cup Mini chocolate chips
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until the dough just starts to come together. Do not overmix.
Add the chopped dried cherries and mini chocolate chips to the dough. Gently fold until evenly distributed.
Transfer the dough onto a lightly floured surface and knead it a few times to bring it together. Roll it out to about 1-inch thickness.
Using a heart-shaped cookie cutter, cut out scones and place them on the prepared baking sheet. Gather the scraps, re-roll, and repeat until all the dough is used.
Brush the tops of the scones lightly with heavy cream and sprinkle with turbinado sugar, if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on top.
Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2218 mg | 96% | |
| Total Carbohydrate | 377.5 g | 137% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 172.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 213 mg | 16% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 700 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
