Sweetheart scones
Make these great tasting pastries for a loved one you know who is struggling with breast cancer, just to say she IS a sweetheart. If you don't want to bother with cutting out hearts with a knife or you simply don't have a large, heart-shaped cookie cutter, make round scones.
- 2 cups flour
- 1 cup sugar, divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons margarine, melted
- 1 1/2 teaspoons grated orange zest
- 2 eggs
- 1/2 cup milk
- 3 c. fresh cranberries
- Salty and sweet glaze, recipe below
In a small saucepan, add the fresh cranberries, 1 cup sugar (minus 2 tablespoons) and enough water to just cover. Place on high heat until you hear the cranberries pop, about 3 minutes. Remove from heat. Transfer to a bowl, mash lightly and place in a refrigerator to cool 30 minutes before making the rest of the recipe.
When ready, preheat oven to 375 degrees F. Combine the first four ingredients (only 2 tablespoons sugar) in a large mixing bowl. Cut in the margarine with a fork until the mixture is crumbly. Using a wooden spoon, stir in the orange zest. Remove your cranberry sauce from the refrigerator and add 1 cup.
In another bowl, beat the eggs well and then stir the milk into them. Add the dry with the wet and stir just until blended. Turn the dough onto a floured surface and knead for one minute. Pat the dough to a 1/2-inch thickness. Cut out hearts with a cookie cutter or use knife. Place one heart shaped cutout on ungreased cookie sheet. Take a tablespoon, or so, of the cooked cranberries and put in middle of heart, spreading out to within 1/2-inch of the edge. Place another heart shaped dough segment on top and gently and slightly press to seal. Repeat with remainder of dough and cranberries. Bake for 14-16 minutes, or until lightly browned on top. Glaze while still warm, over a rack if possible.
Makes about 8 scones.
Salty and sweet glaze
- 1 cup powdered sugar
- Juice of 1 orange
- 1 tablespoons cooked, crumbled bacon (optional but highly recommended)
Another great icing is made by mixing 4 ounces of cream cheese at room temperature with 1 tablespoon plain yogurt and 3 tablespoons strawberry preserves.
