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Valentine Raspberry Scones
Valentine Raspberry Scones is a modern English recipe (from Cornwall) for a classic cream scone that's cut in heart shapes and filled with raspberry jam before baking. The full recipe is presented here and I hope you enjoy this classic Cornish version of: Valentine Raspberry Scones.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesCornwall Recipes
Here is a modern twist on the traditional Cornish cream scone, adapted for Valentine's day.
Ingredients:
500g plain flour
100g granulated sugar
4 tsp baking powder
1/4 tsp salt
150g butter, well chilled and finely diced
300ml cream
2 eggs, lightly beaten
1 tsp vanilla extract
6 tbsp raspberry jam
clotted cream or whipped cream, to garnish
red sugar crystals, to garnish
Method:
Sift together the flour, granulated sugar, baking powder and salt into a large bowl. Add the butter and rub into the flour mixture with your fingertips until the mixture resembles fine crumbs.
Combine the cream, eggs and vanilla extract in a bowl then beat to combine.
Add the liquid ingredients to the dry ingredients and mix until just combined (do not over-mix). Turn the resultant dough out onto a floured work surface and knead 5 times then roll out to 12mm thick.
Take a 10cm heart-shaped pastry cutter and cut out as many hearts as possible (you need an even number). Now take the scraps, press together and roll out again before cutting out more heart shapes.
Arrange half the scones on a baking tray (use the re-rolled ones first) and top each one with 1 tsp of the jam. Moisten the edges with milk or water and sit a second scone on top. Press lightly to seal then transfer to an oven pre-heated to 200°C.
Bake for about 16 minutes, or until nicely risen and just golden brown on top.
Remove from the oven and sprinkle over some red sugar crystals.
Serve warm, accompanied by clotted cream or whipped cream.
Find more Valentine's day Recipes Here
