Craisin Chocolate Chip Heart Scones

Prep Time: 15 mins  | Cook Time:  15 min | Course: Breakfast | Servings: 12

Warm chocolate chips and tart craisins are showcased in these lovely cream scones. Devon or clotted cream makes them special if you can find it. We make these delicious scones every year for Audrey’s birthday. This recipe is adapted from Williams Sonoma’s Holiday Baking cookbook.

2 cups flour

⅓ cup sugar

1 Tbsp baking powder

½ tsp salt

6 Tbsp butter

⅔ cup craisins

⅔ cup mini chocolate chips

1 cup heavy cream

2 Tbsp orange juice

2 Tbsp flour, for sprinkling

2 Tbsp sugar, for sprinkling

Preheat oven to 400*. Pulse flour, sugar, baking powder and salt together in a food processor just enough to incorporate. Add in butter and pulse until butter is mixed into at least pea size shapes. Sprinkle craisins and chocolate chips in and pulse to distribute. Pour in the cream and mix in just until it comes together. You don’t want to over mix the flour to keep the scones tender. Scones may also be done in a mixing bowl with a pastry blender or a large fork. I tend to look for the quickest route to baking.

Turn out onto a rolling mat or surface sprinkled with some flour. Knead any dry dough bits or craisins in and under the dough. Dust top surface with flour to prevent sticking and roll dough out to ½ inch thickness. Cut into 3 “ hearts or other desired shapes with cookie or biscuit cutters and place on a baking tray lined with a silpat or use a bit of spray oil.

Brush orange juice on top of scones with a pastry brush and sprinkle with a generous amount of sugar. Bake for about 15 minutes. Serve warm with devon or clotted cream, or butter and jam.