Thursday, February 21, 2013

sweet hearts...

Franny wanted to make something for her classmates this Valentine's Day; since they only come in for the morning, they have school breakfast rather than lunch. So we made heart-shaped scones! Including her current favorite baking ingredient, chunks of pink chocolate candy.

A basic scone mixture (this one with butter, flour, baking powder, sugar and eggs, and a bit of milk, aside from the chunks) to pat into circles.

Divide each into quarters. (We should have done fifths, as it turns out there are 14 classmates and not 12! ooops!)

Before separating the sections, slit the curved edge to make a heart shape.

Place well apart on a baking sheet,

 then sprinkle with sugar (we like red! it's Valentine's Day for 4 year olds, what do you expect?)

Bake high and fast, so they stay moist. 

Yay, ready for school!

Sweetheart Scones

Heat oven to 375 F.

Place in a bowl: 1 cup all-purpose flour, 1 tsp baking powder, 2 tbsp. sugar, 1/4 tsp. salt. Rub in 2 tbsp. cold butter. 
Add about 1/3 cup chopped-up pink candy melts.
Beat 1 egg with 3 tbsp. cold milk and stir it in with a fork, just until the dough holds together -- it should be moist and a bit sticky. 
Sprinkle flour on the counter and turn the dough out onto it. 
With a bench scraper or table knife, divide the scone dough into three portions and shape each into a circle -- about 5 or 6 inches across and as thick as your finger. If it's really sticky, wet your hands to make this easier.
Cut each circle in fourths or fifths to make triangles with a curved edge, then slit the curved edge to make hearts.
Separate them and place on a parchment-lined baking sheet with at least an inch in between. 
Sprinkle with sugar, then bake about 12-15 minutes until they smell yummy, are nicely browned on the bottom, and feel firm. 
Cool, then pack up or eat!

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