My friend Jessica taunted me by only TELLING me about some delicious cranberry and hazelnut scones that she made at her house (which I can't get to because of the snow!), AND she wouldn't even give me the recipe because she wants me to try them first. So, it got me thinking about scones and I wanted to make some as equally delicious as the ones Jess described. I searched on my epicurious app and well, I happened to have all the ingredients to make Glazed Raspberry Heart Scones. When you only have slightly less than 1/3 cup sugar, it is hard to find any baked good to make. (I was also out of raspberry jam and substituted with strawberry.) These were fabulous and pretty. Once they came out of the oven I forgot completely about the glaze, but now I figure it was a few less calories I needed to consume this morning. With the jam and the sugar already in the dough, they are plenty sweet without the glaze, but I'm sure the glaze would have made them so much prettier. I also froze half the dough. Since it is only Micah and I eating them, I figured we didn't need to each consume a few tablespoons of butter and half cup each of whipping cream! With the dough I was freezing, I added about 1/4-1/2 tsp. almond extract. I wish I had thought of it before I baked the first half, but alas, I did not. So, the almond is added to the next batch, and I did taste that dough - and WOW, it is going to be amazing! These are reasonably simple to make but they look so complex (in a fancy, delicate way), and they are absolutely delicious. Please note that never once do I say they are healthy. This is a far cry from my raw desserts.
Glazed Raspberry Heart Scones
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
Bon Appétit
February 2005
