A Year of Scones: February Chocolate Heart Scone

The Chocolate Heart Scones are perfect for a Valentine’s (or Galentine’s) Day celebration or afternoon tea. The combination of the bittersweet chocolate with the slight sweetness of raspberry makes for a decadent dessert. These scones are delightful with the mascarpone cream, raspberry puree, or jam. I paired with Tea Forte’s Raspberry Ganache.

February Chocolate Heart Scones

Chocolate Heart Scones with a hint of Raspberry Puree and Red Sugar Sprinkles

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Ingredients Equipment Method

Ingredients

  

• 2½ cups all-purpose flour
• ⅓ cup granulated sugar
• ½ tsp fine sea salt
• 1 tbsp baking powder
• 1½ sticks unsalted butter (6 tbsps) cold, cut in cubes
• 1 ounce grated bittersweet chocolate I use Ghiardelli
• 1 ounce chopped bittersweet chocolate
• ¼ cup heavy whipping cream cold
• ¼ cup raspberry puree, chilled* recipe following
• 1 egg
• ½ tsp vanilla extract
• sparkling red sugar

Equipment

• 1 Heart Cookie Cutter
• 1 Pastry Cutter

Method

 

1. Preheat oven to 375 degrees
2. Whisk flour, sugar, baking powder, and salt.
3. Add cubed butter and chop using a pastry blender or a fork until crumbly.
4. Stir in chocolate.
5. In another bowl, whisk together cold cream, egg, and vanilla extract. Slowly add raspberry puree. Bring mixture together with dry ingredients with hands until dough forms. If dough is too dry, add an additional tablespoon of cream.
6. Knead on floured surface. Roll out dough to a ¾ inch thickness. Using a heart cookie cutter (about 2 inches) cut out scones. Place on rimmed baking sheet lined with parchment paper. Brush tops of scones with cream and sprinkle with sparkling sugar.
7. Bake 16-20 minutes until edges are golden. Serve with chocolate mascarpone cream* or remaining raspberry puree.
   

I was nervous about replacing heavy cream with a puree. My original goal was to try to make the scones have a reddish tint without the use of food coloring. The scones did NOT turn red; however, the flavor really helped balance the bitterness of the chocolate. I was also very pleased that the scones maintained their shape and rose appropriately.

Raspberry Puree

Raspberry puree used to flavor the Chocolate Heart Scones

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Ingredients Equipment Method

Ingredients

  

• 2 cups fresh raspberries
• ¼ cup white granulated sugar
• 1½ tsp lemon juice

Equipment

• 1 strainer

Method

 

1. Combine all ingredients in a saucepan.
   
2. Cook over medium heat, stirring frequently until berries break down.
   
3. Poor through strainer to extract seeds.
   
4. Refrigerate.

Chocolate Mascarpone Cream is a rich companion to the scones. It adds just a little sweetness.

Chocolate Mascarpone Cream

A mascarpone cream topping for chocolate heart scones.

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Ingredients Method

Ingredients

  

• ½ cup mascarpone cheese
• 3 tbsp cold heavy whipping cream
• 2 tbsp confectioners' sugar
• 1 tbsp unsweetened cocoa powder
• ¼ tsp vanilla extract

Method

 

1. Beat all ingredients together at a low speed with a mixer until combined. Increase to high speed and beat until creamy.
   

Please let me know what you think. Until next time, happy gathering!