Real Recipes From Real Home Cooks ®

i-love-you scones

(1 rating)
Recipe by
Vickie Parks
Renton, WA

These are great for Valentine's Day or a romantic breakfast for two. I made them and used raspberry preserves and homemade applesauce, and they turned out rather well. It does require using your hands to shape the dough into heart-shaped scones. But it's not all that difficult, and well worth that little extra effort. These aren't terribly sweet scones, so some people might wish to increase the sugar to about 1/2 cup or more for an extra boost in sweetness.

(1 rating)
yield 9 scones
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For i-love-you scones

  • 1 lg
  • 1/3 c
    low-fat milk
  • 1/4 c
  • 1/4 tsp
    ground cinnamon
  • 2 Tbsp
    butter or margine, melted
  • 1 tsp
    almond extract (or vanilla extract)
  • 2 c
    all-purpose flour
  • 1/2 c
    sliced almonds
  • 1/3 c
    granulated sugar
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 4 1/2 tsp
    strawberry or red raspberry preserves
  • powdered sugar, for dusting

How To Make i-love-you scones

  • 1
    Preheat oven to 400ºF. Lightly grease a baking sheet; set aside.
  • 2
    Beat egg slightly in a medium bowl. Add the milk, applesauce, cinnamon butter, and almond (or vanilla) extract, and stir until well blended. Add the flour, sliced almonds, sugar, baking powder and salt, and stir just until the batter is moist.
  • 3
    Drop 1/4 cupfuls of dough onto the baking sheet about 3 inches apart. Dust your fingers with flour and, using your dusted fingers, pat the dough into heart shapes about 3 inches wide and 1/2 inch high.
  • 4
    Dip the back of a spoon into the flour, and use the floured spoon to make a shallow well in the center of each heart. Place 1/2 teaspoon of preserves into each well [I used more like a full teaspoonful of preserves for each scone].
  • 5
    Bake at 400º for 12 to 15 minutes or until golden brown. Remove the scones to a cooking rack. Sprinkle with powdered sugar while still warm. Can be served warm or cooled. TIPS - you can measure the ingredients the night before, so all you do is make and bake on serving day. Also, you can use vanilla extract instead of the almond extract.