Sweetheart Scones

  • Active Time 15m
  • Total Time 30m

Makes 10 scones

A basket of warm and fragrant heart-shaped scones will make sleepy heads rise and shine on February 14. These buttery biscuits, studded with currants and scented with orange zest, are delicious on their own or served with marmalade or jam. If you're an early bird, you can marinate the currants in orange juice for 30 minutes, then strain before adding to the dry ingredients. Those who are French at heart love to linger over breakfast, especially one that includes warm breakfast bread or croissants filled with bittersweet chocolate. Wherever you wake, pretend you're in Paris with the luscious chocolate filled variation.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • Pinch of salt
  • 6 tablespoons (3/4 stick) unsalted butter, frozen
  • 1 teaspoon grated or finely minced orange zest
  • 3/4 cup currants
  • 1 egg, lightly beaten
  • 3/4 cup half-and-half


Preheat an oven to 350 degrees F. Set aside a nonstick or parchment-lined baking sheet.

In a bowl, whisk together the flour, sugar, baking powder and salt until well blended. Using the large holes of a grater, grate the frozen butter into the flour mixture. With a pastry cutter, two knives, or your fingertips, work the pieces into the flour for 30 seconds to 1 minute, until the mixture resembles coarse crumbs. The bits of butter should still be cool to the touch. Toss in the zest and the currants. Combine the egg and half-and-half, and stir into the flour mixture until the dough holds together. Do not overmix.

Dust your hands with flour and loosely gather the dough into a ball. Turn it out onto a lightly floured surface. Knead gently two or three times. Lightly pat or roll the dough 1/2 to 3/4 inch thick. Dip a 2 1/2-inch heart or muffin cutter into flour, and cut out the scones. Place on the baking sheet and bake until golden, 12 to 15 minutes. Serve warm.


  • Chocolate-Filled Scones

  • Follow the Sweetheart Scones Recipe, omitting the currants and zest and continuing as directed, rolling the dough 1 inch thick. Cut out six scones with a 2 1/2-inch round biscuit cutter. Bake until golden, about 20 minutes. Immediately make a horizontal slit into each scone, leaving a hinge of crust to hold the two halves together. Insert a portion of bittersweet chocolate bar (I like Perugina, Scharffen Berger or Lindt) that is slightly larger than the opening, allowing a slip of chocolate to show. Wait 1 minute for the chocolate to slightly warm before serving with a napkin. (The chocolate will retain its shape, until the first bite.)

    Serving size = 1 scone

    Recipe reprinted by permission of Chronicle. All rights reserved.

    RecID 4643

    nutrition information per serving

    208 calories; 10g total fat; 47mg cholesterol; 99mg sodium; 26g carbohydrates; 1g fiber; 4g protein

    These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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