Description

These I-Love-You Scones are tender, buttery, and lightly sweetened treats perfect for breakfast or afternoon tea. Made with simple ingredients like flour, sugar, and cold butter, these scones incorporate dried cranberries or raisins for a delightful burst of flavor and are finished with a crunchy sugar topping. Shaped with a heart cutter, they add a whimsical touch to your baking, making them a perfect gift or a special indulgence.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)

Wet Ingredients

1/2 cup cold unsalted butter, cut into cubes
1/2 cup dried cranberries or raisins (optional)
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon vanilla extract

For Finishing

1 tablespoon milk (optional for brushing)
1 tablespoon coarse sugar for sprinkling (optional)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional cinnamon to create a uniform base for your scone dough.
Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter, which will give the scones their flaky texture.
Add Dried Fruit: Gently fold in dried cranberries or raisins if you are using them to incorporate sweet bursts of flavor in the scones.
Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract to blend the liquids smoothly.
Mix Wet and Dry: Pour the wet mixture into the dry ingredients and stir together gently with a spoon or spatula until just combined. Avoid overmixing to maintain the scones’ tender crumb; the dough may still be slightly crumbly but should hold together.
Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat into a circle about 1-inch thick. Use a heart-shaped cookie cutter to cut out scones. Alternatively, use a round cutter or cut the dough into wedges.
Prepare for Baking: Place the cut scones onto the lined baking sheet. Brush the tops with extra heavy cream or milk. Sprinkle with coarse sugar if desired for added crunch and sweetness.
Bake: Bake for 15-18 minutes until the scones are golden brown on top and cooked through.
Cool and Serve: Transfer the scones to a wire rack to cool slightly before serving. Enjoy warm with clotted cream, jam, or fresh berries for a classic treat.

Notes

Use cold butter to ensure flaky scones; warming the butter can result in a denser texture.
Do not overmix the dough to keep the scones tender and light.
Optional cinnamon adds a warm spice flavor that complements the dried fruit but can be omitted.
If you don’t have a heart-shaped cutter, a round cutter or cutting into wedges works perfectly fine.
Serve scones fresh and warm for best taste; they can be reheated gently if needed.
These scones freeze well before baking; freeze cut scones on a tray and then store in an airtight bag. Bake directly from frozen, adding a few extra minutes to baking time.