Why not treat a loved one to some delicious Raspberry & White Chocolate Scone Hearts this Valentines Day. These scones are so pretty to look at and have such a lovely flavour too.
With Valentines Day looming on the horizon, I thought I would have a go at making some Raspberry & White Chocolate Scone Hearts . I love eating scones, and in particular a cream tea. Yet despite living in Devon, the home of the scrumptious tasting Cream Tea I actually do not eat them very often. Then I got to thinking, why not give a loved one a cream tea to show them how much you love them this Valentines Day?
And rather than just give them your run-of-the-mill scone (not that there is anything wrong with that), why not make them heart shaped and fill them with chocolate (always a popular gift for Valentines day) and give them a burst of love heart red by adding raspberries to them?
*That* is how I came up with the idea for my Raspberry & White Chocolate Scone Hearts. Of course if you do not have a heart shaped cutter, then just make round scones. They will still look pretty and taste amazing.
They were huuge but ever so light and the raspberry added a little tartness to the scone but the white chocolate put the sweetness back in! I did not have any clotted cream in the house (I am *trying* to be good at the moment) which I am sure would have been a delicious addition to the scones. However, they were actually yummy eaten au natural, with nothing else but they were also yummy with just some butter and also with some lemon curd (no butter)! And enjoyed with a cup of tea – what else?
Raspberry & White Chocolate Scone Hearts – perfect for your Valentine any day of the year.
Recipe for Raspberry & White Chocolate Scone Hearts
- 450g self raising flour
- pinch of salt
- 100g cold unsalted butter (cut into cubes)
- 50g caster sugar + extra for decoration
- 2 eggs, beaten
- 150g raspberries
- 100g white chocolate chips (I cut blocks of chocolate into chips)
- 100g yogurt - I used Yeo Valley's 0% fat Vanilla
- 200ml milk
- icing sugar and extra flour for dusting
- pre heat the oven to 220oC / 200oC (fan)
- grease 2 baking trays
- Sift the flour into a bowl, add the salt and the butter and then rub all the ingredients together to make fine breadcrumbs
- Add the sugar, raspberries and white chocolate
- In a heat proof bowl, add the yogurt and milk and mix and then heat in the microwave for about 30 seconds to make the liquid luke warm
- Add the beaten egg and stir
- Make a well in the centre of the scone mix and add all but 2 tbsp of the warm milky mixture and using a knife mix very lightly until the scone batter comes together in a sticky dough (be careful not to over mix)
- Add some icing sugar and flour to a clean work surface, and turn the dough out and knead fast and lightly and then gently pull the dough out until it is about 3cm thick
- Using a cutter - I used a heart shaped one but a normal scone cutter will be fine for non heart shaped scones - cut out as many as your are able and place each one on to your baking trays leaving a space in between each one . You may need to gently re-knead the dough to make more scones
- Brush the top of each scone with the milky yogurt egg wash
- Place in the oven and bake for about 13-16 minutes until golden brown and well risen and cooked all the way through
- Allow to cool on a wire rack
- Eat warm or cold and serve with your choice of condiment - butter, jam, lemon curd or clotted cream or just as they are
- These are best eaten on the day they are made, but can be reheated the next day to freshen them up or pop them into the microwave for about 30 secs
- Alternately, freeze on the day they are made and defrost and then re-heat before serving to make them taste freshly made.