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Tuesday, January 24, 2017

Mini Heart Cherry Scones



  
How cute are these mini heart scones?  I typically make my scones in a triangle (cut wedges from a rolled circle of dough), so the heart feels like a natural shape for a scone, with just a little bit of a Valentine's flair.  I packaged them using : 

Liberty Floral Print napkins (showing through the Glassine), 

The Liberty Floral products will be back in stock on Wednesday morning.  They are coming in today (Tuesday) and we'll have them in the store ready to sell on Wednesday morning.   Find them in the Valentines Colleciton.

I think this is such a cute gift for a friend, co-worker, teacher, neighbor, mom, grandma or helper for Valentine's Day... and those of us who don't love a box of candy : )  


You all know that scones are my favorite.  We typically go for Cranberry Orange Scones.  Or Vanilla Bean.  Or even Maple Pecan.  But, when you've been rotating the same few recipes every weekend for 5 years... you start thinking of new combinations.  Dried Cherries seemed perfect for Valentines.  They are not too sweet (only a tiny bit of sugar in the dough) and the cherries provide a little tartness.  The dough is tender, and dense, and light all at the same time.  And buttery.  So buttery.

Sometimes with the recipes I mentioned above, I fee like I'm eating a sophisticated donut, but this version feels more like a classic scone - very simple and great with a cup of tea or coffee.

Dried Cherry Scones

2 cups all-purpose flour
1 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter
2 extra-large eggs
1/2 cup cold heavy cream
1 cup dried cherries
....1/2 cup confectioners' sugar
milk or water

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment.  Cut the cold butter into 1/2 inch pieces.  Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas.  In a separate bowl, mix together eggs and whipping cream with a fork.  Turn the mixer on low and slowly add the cream and egg mixture.  Turn off the mixer once added.  Fold in cherries.  

Put some flour on the counter.  Turn the dough out onto the floured surface.  Add some flour onto the top of the dough, then pat it out into a disk - about 12 inches in diameter.  Cut the disk into hearts using heart cutters.  

Separate the pieces and put them on a parchment lined baking sheet.  Bake at 400 degrees for 8-10 minutes, until golden and cooked through.  

Make glaze by adding a tiny amount of milk or water to powdered sugar.  Stir and add little drops of water until easy drizzling consistancy   


Products used : 
















I used a disposable piping bag to drizzle, but just a spoon or fork can work well, too.





Treat Bags (Glassine & Kraft available

Liberty Floral Print napkins (showing through the Glassine),

Velvet Ribbon

Heart Stickers

Heart Cutters, Set of 3





I also put some in a Medium Size Cello Bags for a gift of about 6 mini scones.

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