Diana's Desserts - www.dianasdesserts.com
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Glazed Raspberry Heart Scones
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| Servings: 12 |
| Comments: Rose water lends a subtle floral flavor to the scones; it can be found at some supermarkets, specialty foods stores, and Middle Eastern markets. |
Ingredients:  2 cups all-purpose flour 1/3 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons (2.5 oz/70g) 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) |
| Instructions: Preheat oven to 400°F (200°C). 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. Makes about 12 scones. |
| Source: Bon Appétit, February 2005 |
| Date: March 1, 2005 |