Strawberry Heart Scones
Makes approximately 16
These charming, heart-shaped scones are beautifully flavored by tangy crème fraîche, strawberries, and vanilla extract to create a delicious and bright bake that is apropos for a Valentine’s Day theme.
2 cups plus 2 tablespoons all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
4 tablespoons cold unsalted butter, cubed
½ cup coarsely chopped freeze-dried strawberries
½ cup crème fraîche
¼ cup cold heavy whipping cream
1¼ teaspoons strawberry extract
¼ teaspoon vanilla extract
Pink food coloring (optional)
• Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in strawberries.
• In a small bowl, stir together crème fraîche, heavy cream, strawberry extract, vanilla extract, and desired amount of pink food coloring. Add to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together in bowl with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does. Dough should be firm. If dough is too soft, scones won’t hold their heart shapes when baked.)
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a little less than ½-inch thickness. Using a 2-inch heart-shaped cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze for 1 hour*.
• Preheat oven to 400°.
• Bake frozen scones until edges are golden brown and a wooden pick inserted in centers comes out clean, 9 to 12 minutes.
*At this point, scones can be baked per the recipe or can be transferred to an airtight freezer bag and
