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Preparation Time : 20
Cook Time : 20
Total Time : 40
1⁄2 cup granulated sugar
4teaspoons baking powder
1⁄4 teaspoon salt
3⁄4 cup butter (chilled and cut in pieces)
1 1⁄4 cups cream
2 eggs (lightly beaten)
6tablespoons raspberry jam
red sugar crystals
In a large bowl combine flour, granulated sugar, baking powder, and salt.
With a pastry blender cut in butter till mixture resembles coarse crumbs.
In a small bowl combine the cream, beaten egg, and vanilla; mix well.
Add this to the flour mixture and stir till just combined; do not overmix.
Turn onto a lightly floured board and knead about 5-6 times.
Roll out to about 1/2" thickness and cut with a 4" heart-sharped cookie cutter; lightly press trimmings together and reroll to cut more scones--you should have 12.
Place 6 hearts on a greased baking sheet (the rerolled ones are best for the bottom).
Top each one with 1 tablespoon of jam; moisten edge of dough with water from your finger and place a second heart on top.
Press along edges to seal.
Sprinkle tops lightly with granulated sugar and then with the red sugar crystals.
Bake 400 degree oven for 15-18 minutes; don't let them get too brown.
Serve in a basket with a pretty napkin.
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