Description
These I-Love-You Scones are tender, buttery treats perfect for breakfast or afternoon tea. Made with simple ingredients like flour, butter, cream, and dried cranberries or raisins, these scones feature a hint of cinnamon and a sweet crunchy sugar topping. Baked to golden perfection, they’re delightful served warm with clotted cream, jam, or fresh berries.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Butter
- 1/2 cup cold unsalted butter, cut into cubes
Add-ins
- 1/2 cup dried cranberries or raisins (optional)
Wet Ingredients
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Finishing Touches
- 1 tablespoon milk (optional for brushing)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional cinnamon until well combined.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add Dried Fruit: Gently fold in the dried cranberries or raisins if using, distributing them evenly throughout the mixture.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, large egg, and vanilla extract until fully combined.
- Form Dough: Pour the wet ingredients into the dry mixture and stir with a spoon or spatula until just combined. Be careful not to overmix; the dough should be slightly crumbly but hold together when pressed.
- Shape Scones: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Use a heart-shaped cookie cutter to cut out scones; if unavailable, use a round cutter or cut the dough into wedges.
- Brush and Sprinkle: Place the shaped scones onto the prepared baking sheet. Brush the tops with a little extra heavy cream or optional milk. Sprinkle with coarse sugar to add a sweet, crunchy topping.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the scones are golden brown on top and cooked through.
- Cool & Serve: Remove the scones from the oven and let them cool slightly on a wire rack. Serve warm with clotted cream, jam, or fresh berries for a classic treat.
Notes
- Use cold butter to ensure flaky, tender scones.
- Do not overmix the dough to prevent tough scones.
- Cinnamon is optional but adds a warm, spicy flavor.
- Customize by swapping dried cranberries with raisins or other dried fruits.
- Heart-shaped cutters add a charming touch, but wedges or rounds work just as well.
- Brush tops with cream for richer scones or milk for a lighter option.
- Coarse sugar on top adds a delightful crunch and sweetness.
- Serve freshly baked scones warm for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
