Raspberry Heart Scones

September 20, 2009

Raspberry Heart Scones

It’s Saturday morning after a busy week and the slightest hint of Fall is in the air, taunting me.  Condensation dots the leaves of the plants on the patio outside the kitchen window and the occasional web of a familiar orange garden spider wafts lazily between the trees.  I know the cool air coming through the window needs to be appreciated because in a day or so, we’re expecting blistering temperatures even though the calendar is edging toward the autumnal equinox.

Flipping through the small stack of food magazines and cookbooks that seem to be a permanent fixture on my counter, I sip my coffee and talk about nothing in particular to my husband who is already perched in front of his laptop.  He’s usually the one in the kitchen on weekend mornings, but I remember the small container of raspberries in the fridge that were destined for yet another Bittman salad and ask, “Muffins or scones, honey?”

“Mmmm…scones,” is his quick response and I smile because I feel an experiment coming on.  Do I have to mix the raspberries in the batter?

Raspberry Heart Scones

2 c. all-purpose flour

1 T baking powder

1/4 tsp. baking soda

1 pinch kosher salt

4 T. unsalted butter, cut into small cubes & very cold

1/2 c. ground almonds

1/3 c. half-n-half

1/4 c. pure maple syrup

1 whole egg + 1 yolk

1 pkg. fresh raspberries

additional half-n-half & demerara optional

Preheat oven to 400 degrees F.  Whisk first 4 dry ingredients together in a medium bowl.  With your fingers “pinch in” the cold butter thoroughly until the mixture looks like coarse meal.  Add the ground almonds.  In a large measuring cup, add the cream, maple syrup and eggs.  Whisk until well blended, then gently stir into the dry ingredients just until the dough is moist.  Turn the dough out onto a lightly floured work space and press gently until it is about 1/2 inch thick.  Use a lightly floured heart-shaped cutter to press shapes in the dough and use a floured offset spatula to remove them to a parchment covered baking pan.  Gather remaining pieces of dough to repeat process.  You should have 8-9 two-inch scones.  Use your index finger to gently make 3 indentations in each of the hearts.  Place a raspberry in each.  Lightly brush each scone if desired with some half-n-half and sprinkle with demerara.  Bake for 15 minutes or until golden brown.





Using a fork, lightly mash the berries on the top of each scone.  Add a bit of soft butter and drizzle over some honey or maple syrup.  Enjoy with hot tea, coffee, or cocoa.  Fabulous.

Raspberry Heart Scones


  • I keep bags of ground almonds or “almond meal” in my pantry.  Trader Joe’s usually has it for a good price.  You can make your own by running whole almonds through your food processor.
  • These scones are not overly sweet, and the almond meal gives them a nice bit of crunch.
  • I baked them in my smaller oven on two racks so switched them at about 7 minutes.
  • This dough is much more dry than what I’m used to, so incorporating the raspberries into this recipe would have been interesting at best.  Mashing the warm berries at the end really makes these special.
  • This recipe was adapted from Susan Branch’s Vineyard Seasons.

Raspberry Heart Scones

Raspberry Heart Scones

{ 13 comments… read them below or add one }

Jill September 20, 2009

Delicious and adorable looking!! Scones are perfect anytime of day! :)


peabody September 21, 2009

I like the raspberries on top. They look more cute that way.


Alana September 21, 2009

Oh yum- I always go for muffins, I need to remember scones! Oh, and I’ve got something for you over here: http://eatingfromthegroundup.blogspot.com/2009/09/brioche-hamburger-buns-and-passing-love.html. Thanks for all the lovelyness…


Karen@Mignardise September 21, 2009

I like this one with the maple syrup and ground almonds. I have some old Susan Branch cookbooks too, and usually use her apple crisp recipe.

Fall is definitely in the air here, so there’s lots of baking on my agenda.


Karine September 21, 2009

Oh wow! your scones look cute and so delicious! thanks for sharing :)


Amy J in SC September 22, 2009

These look good. Good idea with not mixing in the raspberries and then being able to make fresh raspberry butter with them as you go. Yum!


Christy/Chou September 22, 2009

Kelly, with the almond these are almost a linzer cookie. Scone. Whatever. YUM!


Jo September 23, 2009

These are adorable! And bet they taste even better :)


Lauren September 23, 2009

Love these! So adorable, and they sound delicious =D.


Judy September 24, 2009

Oh, big, huge yum right there!!! Those look so good. Love the look of them with the raspberry all smooshed on !


Blond Duck September 25, 2009

They’re so cute!


EAT! September 30, 2009

I have been eyeing many scone recipes lately and really just need to get baking. Thanks for the new recipe!


Mansi October 21, 2009

they look so cute, and perfect breakfast on a Sunday! love the raspberries on the top:)

btw, they’d be perfect for my sweet celebration contest I’d be glad if you could send them in for my blog event!


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