Andi, former Betty Crocker Kitchens editor bakes up a heart-felt scone recipe to share with those you love.
SAVE ON THIS RECIPE!
If you don’t have a 2 1/2-inch heart-shaped cookie cutter, roll or pat dough into an 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour. Separate wedges and place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes. Drizzle with melted candy melts and chips. Serve warm.
Any powdered sugar icing can be used in place of the melted candy melts and chips.
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