It’s that time of the year again … when the town is painted with the color red and the shops are filled with heart-shaped stuff and chocolates are selling like hot cakes. It’s the love month. I was given a challenge by a friend before to make a rainbow cake, which I did. He then gave me another recipe to try, this time for Valentine’s since it is strawberry shortcake with little heart-shaped fresh strawberries in the center of the little cakes. But I am not doing it yet. Instead, I made some of my traditional Valentine’s treat – Sweetheart Scones. Well, I thought I’d make the scones as pre-Valentine’s Day treat and the shortcake as post-Valentine’s Day treat. It’s the love month so, why not be generous and make them both and indulge.
I wish I could give credit or acknowledge where this recipe came from. Truth is I tore this from a (free) supermarket magazine page, which I don’t remember now which one and made them the first time almost 5 years ago now. I loved it and copied the recipe into my recipe book, the one I was thinking I would be handing down to my future daughter-in-law so she can bake these for my son. 🙂 Anyway, this recipe yields 12 heart-shaped scones.
- 2 cups plain flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, frozen
- 1 egg
- 1/2 cup sour cream
- 1/2 cup chopped strawberries
- 1/2 cup semi-sweet chocolate chips
- sugar, for dusting
Pre-heat oven to hot 200C degrees.
Combine and sift all dry ingredients in a big bowl.
Happy Heart’s Day!