"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Glazed Raspberry Heart Scone Recipe

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This recipe for Glazed Raspberry Heart Scone, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Curran
Added: Tuesday, October 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
5 T. chilled unsalted butter
1 c. plus 3 T. whipping cream
1/3 c. raspberry jam with seeds
1/2 powdered sugar

Directions:
Directions:
Preheat oven to 400. Mix flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Gradually add 1 c. whipping cream until dough comes together. Turn dough out on to aluminum foil and pat down to 1/2 inch thickness. Using a heart cookie cutter, cut out scones. Gather scraps and pat down again and continue cutting out scones until you have no more dough. Using a floured knife, start at point of heart and cut horizontally through dough about halfway up heart. Lift the dough and put about 1/2tsp. - 1 tsp. of jam on dough then let top dough down. Transfer to a baking sheet and bake for about 18 minutes or until slightly browned. Jam will ooze out some. Let the scones cool.
Mix remaining 3 T. whipping cream and 1/2 c. powdered sugar to make glaze. Spread glaze over scones.

Number Of Servings:
Number Of Servings:
About 1 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Got this recipe from Bon Appetit. I've made them for parties/tea etc. Someone always asks for the recipe. It isn't dry like many scones.

 

 

 

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