Heart-Shaped Honeyed Citrus & Cranberry Scones

from Eggs on Sunday

An Eggs on Sunday original

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
zest of 1 orange
1/2 cup dried cranberries, coarsely chopped
1/4 cup honey
1 cup heavy cream


Preheat the oven to 425 degrees F. In a large bowl, combine the flour, baking powder, and salt. Toss in the orange zest and dried cranberries until well combined.

In a liquid measuring cup, whisk together 1/4 cup of honey and 1 cup of heavy cream. Pour this mixture into the bowl with the dry ingredients, and lightly stir with a fork until the mixture comes together in moist clumps (try not to overmix.) Gather the dough with your hands in the bowl and knead it against the side of the bowl a few times to gather any loose crumbs.

Turn the dough out onto a lightly floured work surface and pat into a 1-inch thick disk. You can either cut it into wedges, or use a 2-inch heart-shaped cookie cutter to cut out hearts. Whichever way you do it, place the cut scones on a baking sheet lined with parchment paper (you can put the baking sheet in the freezer until the scones are frozen, then store them in a ziptop bag. Bake directly from the freezer on a parchment-lined baking sheet.)

When ready to bake, brush the tops of the scones with a little cream and sprinkle with sugar. Bake for 15 minutes (17 minutes if frozen), until golden brown and puffed.

Makes 8 scones.