February 21, 2005
Glazed Raspberry Heart Scones
I saw this recipe in the weekly recipe selection I get from Epicurious, and decided to make them while Sam was here. We went to the store and picked up some cream, but sadly forgot that I only had baking soda, not baking powder. With the help of this guide, I added a bit of honey to try and activate the soda, and it seems to have worked. The end result was some very tasty scones, though a bit corn mealy in texture. Next time, I'll use baking powder and see how it turns out.
Ingredients:
2 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 cup plus 3 tablespoons whipping cream
1/3 cup (about) raspberry jam (do not use seedless)
1/2 cup powdered sugar
1/4 teaspoon rose water (optional)
Directions:
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
Notes: The scones were a bit over cooked at 18 minutes. I suggest checking at 15 to see how they are. Also, wait a little while before icing, otherwise it just melts instantly and makes a mess.
Yield: Makes about 12.
From Bon Appetit, February 2005
Posted by dahl at February 21, 2005 03:38 AM