It seems that Valentine’s Day gives us an excuse to take everything we love and make it heart-shaped. Whether it’s a note or a lollipop, if it’s shaped in a heart, we know it’s extra special.
These jam-filled scones are special indeed, and not only because they’ve met the heart-shaped cookie cutter. Jam and blueberries are layered and baked inside of the scone, which makes them the most scrumptious breakfast yet. And the generous sprinkling of turbinado sugar doesn’t hurt, either. Yeah, we know: these sweeties are dancing into dessert territory for sure.
- 2 cups flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 stick (1/2 cup) cold unsalted butter, cut into cubes
- 1/2 cup plain yogurt
- 1/2 cup half and half
- 1/2 teaspoon vanilla
- 1/2 cup blueberries
- Turbinado (raw) sugar for sprinkling
- Jam of choice
- Supplies: Pastry cutter, pastry brush, heart-shaped cookie cutter
Line two cookie sheets with parchment paper. Heat oven to 425 degrees F.
Stir together the yogurt, half and half, and vanilla. Set aside. Mix your flour, sugar, salt, and baking powder together in a large bowl. Sprinkle the butter on top, then using a pastry cutter, quickly cut it into the flour mixture until it is filled with tiny clumps. Pour the liquid mixture over the top and mix with the pastry cutter until it comes together. Squeeze into a large ball, then using your hands, split the ball into two pieces, one slightly larger than the other.
Flour a work surface. Take the larger dough ball and gently but quickly roll it out to a rectangle about 1/4 inch thick. Spread the surface with jam and blueberries. Roll out the second ball to be the same size and gently place it on top. Using a cookie cutter, cut out the heart shapes. (Or cut into squares.) Place on cookie sheets about 1.5 inches apart. Brush the top with leftover liquid (or an egg wash) and generously sprinkle with raw sugar. Bake until golden brown, about 14 minutes. Let cool for a few minutes, then enjoy!