Vanilla Heart Scones
2 cups unbleached white fine pastry flour, such as Bob's Red Mill
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter
1 vanilla bean pod
½ cup plus 2 tablespoons cold heavy whipping cream
Garnish: additional granulated sugar
Special Equipment and INGREDIENTS
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steps to make
Gather the ingredients. Preheat oven to 350°
Line a baking sheet with parchment paper.
TIP! For some recipes, you can use a silicone mat, like a Silpat instead of parchment paper.
Combine flour, sugar, baking powder, and salt in a large bowl, whisking well.
Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs.
Using a sharp knife, split the vanilla bean pod lengthwise, and scrape seeds into the cream. Whisk until blended.
Add to flour mixture, stirring until evenly moist. (If the dough seems dry, add more cream, 1 tablespoon at a time.)
Working gently, bring the mixture together with hands until a dough forms.
Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times.
Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch fluted heart-shaped cutter, cut 13 scones from the dough, rerolling scraps as necessary.
Place scones 2 inches apart on the prepared baking sheet. Garnish tops of scones with additional granulated sugar.
Bake until edges are golden brown and a toothpick inserted in the centers comes out clean, approximately 15 minutes. Serve warm with clotted cream and lemon curd.