Chocolate scones with dried cherries are better than chocolate-covered cherries on Valentine’s Day because you’ve made them yourself.
I don’t know about you, but I start thinking about Valentine’s Day just after Christmas. Maybe that’s because I was married on Valentine’s Day or maybe it’s because hearts are my favorite shape for anything. In fact, I have a set of nested heart-shaped cookie cutters and use them for as many things I can think of during the month of February. Here is how to make some rich and chocolaty heart-shaped scones.
Mix the dry ingredients (flour, sugar, cocoa, baking powder and salt) in a bowl; cut in the butter. Toss in the dried cherries. Stir in cream, egg and vanilla. The mixture will look very dry and will not pull together into a dough.
Turn the mixture onto a lightly floured surface. Knead 10 to 15 times until a soft dough forms.
Roll or pat dough into a 15 x 2-½-inch log. Using a 2-inch heart-shaped cookie cutter, cut seven scones by placing the cookie cutter in opposite directions directly on the cut edge of the previous cut. Place scones on a cookie sheet. Reroll the scraps and cut out two more heart-shaped scones; place on the cookie sheet.
After scones are baked, drizzle them with melted white baking chips and melted red candy melts. Enjoy the scones while they are still warm.