Valentine Cherry Scones

I got this recipe years ago from a Country Living Magazine… 1989 to be exact.  I have the recipe cut out and put into my recipe organizer.  I couldn't resist these heart shaped, cherry filled, scones.  They are perfect for Valentines day, but of course you could make them anytime and not be sorry. I have tweaked the recipe a tiny bit for a slightly healthier variation… although when it comes to biscuits or scones for special occasions, I do like to use white flour, so these are merely adjusted by using organic,  ingredients.   Enjoy the recipe, and have a nice Valentines Day with the special Sweethearts in your life.

Mix together dry ingredients.

Slice  butter.

Cut butter, into the flour until mixture is crumbly.   Add buttermilk to make a lightly sticky dough.

Roll out onto a floured surface.  Pat or roll dough so it is about 1/2 inch thick.

Cut out hearts.

Use a spoon to press an indentation into each scone.

Lay half of the hearts onto a cookie sheet lined with parchment paper and sprayed with cooking spray.

Fill with Cherry Jam.

Wet the insides of the remaining hearts.

Place onto a jam filled scone base.

Press the seams of the scones together.

Bake at 425 degrees 15 -18 minutes or until lightly golden.  Cool and Drizzle with icing.

Valentine Cherry Scones

Ingredients:

4 cups organic unbleached all-purpose flour

1/4 cup Coconut Sugar

1 Tablespoon baking powder

1/2 teaspoon real salt

1/2 teaspoon baking soda

2/3 cup butter

1 1/2 to 2 cups buttermilk

low/no sugar cherry jam, preserves or pie filling

Cherry icing

Instructions:

1. Heat oven to 425 degrees.  
2. Line a large baking sheet with parchment paper and spray with baking spray.
3. In a large bowl, mix together dry ingredients.
4. Cut butter into pieces, and then add to dry ingredients.
5. Cut butter into dry ingredients, until mixture is crumbly and butter is evenly distributed.
6. Add buttermilk to dry ingredients, stirring gently until mixed; add enough buttermilk to create a slightly sticky dough.
7. Turn dough onto a lightly floured surface.
8. Sprinkle dough lightly with flour and roll or pat until the dough is 1/2 inch thick.
9. Using a heart shaped cookie cutter, cut an equal amount of hearts.
10. Place half of the hearts onto  parchment lined cookie sheet.
11. Use a spoon to press an indentation into each scone, to make room for the jam.
12. Put a spoonful of jam into each scone.
13. Moisten the inside of each scone top with water.
14. Place each scone top onto each jam filled base.
15. Press sides together to seal.
16. Bake 15 - 18 minutes or until lightly golden brown.
17. Cool
18. Drizzle with icing.

Icing

Instructions:

1/2 cup organic powdered sugar

2 teaspoons milk

1/2 teaspoons almond, cherry or vanilla extract

natural coloring; I used cherry juice and made a violet color, and dried strawberry powder and made a light pink and dark pink color.

Instructions:

Mix ingredients together… adjusting milk and colors to desired consistency and color.