These started out to be heart shaped dinner rolls. I switched gears when I realized it’s been eons since I made and posted a scone recipe. Almost a year. Shame on me.
I’ll get to that heart-shaped red wine dinner rolls idea eventually. Probably next year. Right now, Valentine’s Day inspired scones seemed like a good idea and I was right.
The 1/4 cup of red wine in the dough does not tint them. So I glazed them with a red wine sugar glaze which provides a touch of pink.
The best part is these take under a half hour to make. A bit longer if you want to glaze them. They need to be completely cool before you do that. I stuck them outside for a few minutes. We have freezing temperatures here on the East Coast of the USA so they cooled rather quickly.
The scones themselves are not too sweet but have great flavor. Tangy currants are a great addition. If you don’t have dried currants on hand, substitute raisins or dried cranberries.
I used an off-center heart cutter because I was being all fancy. I was not happy with the shapes after I baked them. Use a good old-fashioned regular, symmetrical heart cutter for better results.
These are a lovely idea for Valentine’s breakfast or snack or a surprise for your co-workers, friends or family. I would include a handmade coupon redeemable for taking a coffee or tea break with a loved one. Valentine’s Day does not just have to be about lovers.
Heart Shaped Red Wine Currant Scones
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup white granulated sugar
- 4 tablespoons unsalted butter
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup plus 3 tablespoons sweet red wine divided
- 3/4 cup dried currants
- 1/2 cup powdered sugar
Instructions
-
Preheat the oven to 425 F.
-
Line a baking sheet with parchment paper.
-
Whisk together the flour, baking powder, salt, and sugar.
-
Cut the butter into small pieces and mix into the dry ingredients. Use your hands to rub it in until the dough takes on a coarse texture.
-
Add the egg, heavy cream, and 1/4 cup red wine. Knead everything into a smooth dough.
-
Knead in the dried currants.
-
Turn the dough out onto a lightly floured surface and pat out into a flat shape.
-
Use a heart cutter to form 8 pieces.
-
Transfer the shapes to the baking sheet. Place in oven and bake for 12 minutes or until the scones start to turn slightly golden.
-
Remove from oven and transfer the scones to a wire rack positioned over a parchment paper lined baking sheet. Let scones cool completely.
-
In a small bowl, whisk together the powdered sugar and 3 tablespoons of wine. The glaze should be a pourable consistency. If it is to thick or thin, adjust by adding more liquid (water or wine) or more powdered sugar one tablespoon at a time.
-
Drizzle the glaze over the cooled scones.
Try these other scone recipes:
