Heart Shaped Cranberry Scones

This recipe is brought to you by Sweet Girl and will soon be posted on her own blog Crafty Girl + Foodie

I have to admit right off the bat, I had nothing to do with this recipe.  As a matter of fact I think I discouraged it.  Scones always come out about a bit dry for my liking and I’m just not a huge fan.  Sweet Girl was looking through some magazine or cookbook a few weekends ago and saw a few recipes for scones and decided she really wanted to make them.  She didn’t even know what a scone was but her mind was made up.  Hubby and I totally get this because we are exactly the same way.  We get a craving, see a TV show or read a magazine and an idea for something to cook pops up and the only way to get rid of it is to – well – cook it.  We told Sweet Girl to find a recipe that didn’t require a trip to the grocery store and we were on board.  So she did – she found this recipe for Current Scones and then we helped her to make a few modifications based on the ingredients in the house.  She made these all on her own (hence the heart shape – how sweet is my Sweet Girl?)
Remember my complaint about scones – too dry?  Not these, as a matter of fact she made these when I was cutting out carbs, I had to try it because she made it but I figured a bite would suffice.  These were so good!  I can’t even tell you how many I ate.  A friend of mine makes her own jam and we enjoyed these with some of that delicious jam.  You need to make these – or better yet – let your 10 year old make them for you….enjoy!!!

recipe adapted from Epicurious
3 cups of flour
3 tablespoons of sugar
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons of chilled butter, cut into small pieces
1/3 cup dried cranberries or craisins
1 egg, beaten
3/4 cup plus 3 tablespoons of buttermilk


Preheat oven to 425 degrees. Lightly flour a large baking sheet. Mix the flour, sugar, baking soda and salt in large bowl. Add the cut up butter and rub in using your fingertips until mixture resembles fine meal. Add in the cranberries and mix in the beaten egg and enough buttermilk to form a soft dough. Turn the dough out onto a floured surface. Pat the dough out into a 3/4-inch-thick circle. Cut out rounds, using 2 1/2-inch round cookie cutter or any cookie cutter you choose (hearts maybe?) Gather scraps,and repeat the same process.
Transfer the cut out scones to the prepared baking sheet. Brush the tops with some milk. Bake until scones are golden brown and cooked through, about 18 minutes. These are best served warm.