Dainty Pink Heart Scones combine the delicate flavors of vanilla and almond with a light dusting of confectioners’ sugar to create a teatime treat.
Pink Heart Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup cold unsalted butter, softened
- ¾ cup plus 1 tablespoon heavy whipping cream, chilled
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ⅛ teaspoon liquid red food coloring
- Garnish: confectioners’ sugar
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture is crumbly.
- In a small bowl, stir together cream, extracts, and food coloring. Add cream mixture to flour mixture, stirring just until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.)
- Working gently, bring mixture together with hands until a dough forms. Turn out dough onto a lightly floured surface, and knead gently 3 to 5 times. Roll dough to ½-inch thickness. Using a 2¾-inch heart-shaped cutter, cut dough, rerolling scraps as necessary. Place scones inches apart on prepared pan.
- Bake until edges are golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Garnish with confectioners’ sugar, if desired.
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