I don’t know what it is, I am just really into food and baking lately. I think my sewing life has taken a bit of a creative hiatus, and I have found myself baking more in this cold Winter weather. Something about it just makes me feel warm, and I love being able to do it with the kids. Some of my fondest memories growing up involve baking with my Mom and sister in the kitchen, and I love recreating that for my children. Of all of them – Ben & Maddy seem to love sitting in the kitchen with me the most. We take turns putting in the ingredients together, and have a lot of laughs in the process as I desperately try to keep their fingers out of the batter. Lol – it is a lot of fun.
I may not be a master chef, but I have learned to cook a few things in the past 8 years that seem to make my whole family happy. So I decided to start sharing them here on occasion. Because sharing food is fun :).
Heart Shaped Cranberry Scones.
- 2 cups all-purpose Flour
- 1 tbs Baking Powder
- 2 tsp Sugar + 1 tbs Sugar
- 1 tsp Salt
- 3/4 cup Dried Cranberries
- 3/4 cup Milk
- 1/3 cup Melted Butter
- 3/4 cup Powdered Sugar
- 1 – 2 tbs Milk
Preheat oven to 425ºF.
Step One: In a medium to large mixing bowl, stir together the flour, baking powder, 2 tsp sugar, and salt. Add in the dried cranberries.
Step Two: In a small bowl, whisk together the melted butter and milk. Add 3/4 cups of the mixture to your dry ingredients and stir. (Keep the leftover cream mixture for later steps). Once a dough ball starts to form, use your hands to knead until it holds together in a ball.
Step Three: Put your dough on a lightly floured surface, and using a rolling pin roll out the dough until it is approximately 3/4″ thick. Using a medium sized heart shaped cookie cutter, cut the heart scone shapes out of the dough. Once you have covered your dough in hearts, pick up the remaining dough and re-roll. Cut out more hearts. Place hearts on a non-stick baking sheet. Should make about 10 heart scones.
Step Four: Using a pastry brush, brush the top of your scones with the remaining cream mixture. Then sprinkle the top of each scone with sugar.
Step Five: Bake at 425ºF for 11 minutes. Remove from baking sheet, and allow to slightly cool.
Step Six: Mix together your powdered sugar and milk to make frosting. Add 1 tbs of milk at a time to the sugar, until the frosting is able to drip from a spoon. Using a spoon, drizzle the frosting over the scones. Serve and enjoy.