Heart-Shaped Thumbprint Scones
Ingredients
- 415 g all-purpose flour (about 3⅓ cups)
- 65 g granulated sugar (about ⅓ cup)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 115 g unsalted butter, cold and cubed
- 2 egg yolks
- 325 ml half-and-half (or equal parts fresh cream + milk)
- 1 jar (370 g) Bonne Maman Strawberry Preserves
Method
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- In a food processor, add flour, sugar, baking powder, baking soda and salt. Pulse briefly to combine. Add the cold butter and pulse in short bursts until the mixture resembles coarse crumbs. Transfer to a large mixing bowl.
- In a separate bowl, whisk together the egg yolks and half-and-half. Add this mixture to the dry ingredients and gently mix until just combined. Do not overwork the dough.
- Transfer the dough onto a lightly floured surface. Knead gently and turn it a few times until soft. Sprinkle a little extra flour if the dough feels sticky.
- Roll out the dough to a thickness of 1.5–2 cm. Cut into heart shapes using a cookie cutter. Press a small indent in the centre of each scone using your thumb.
- Fill each indent with Bonne Maman Strawberry Preserves.
- Bake at 200°C for 10–15 minutes, or until the scones are lightly golden on top.
ENJOY!
