February Chocolate Heart Scones
Chocolate Heart Scones with a hint of Raspberry Puree and Red Sugar Sprinkles
Equipment
- 1 Heart Cookie Cutter
- 1 Pastry Cutter
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
Instructions
- Preheat oven to 375 degrees
- Whisk flour, sugar, baking powder, and salt.
- Add cubed butter and chop using a pastry blender or a fork until crumbly.
- Stir in chocolate.
- 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.
- 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.
- Bake 16-20 minutes until edges are golden. Serve with chocolate mascarpone cream* or remaining raspberry puree.
