Buttery, flakey, and filled with dollops of Bonne Maman Strawberry Preserves, these Heart-Shaped Thumbprint Scones are the perfect way to share some love!
- 3 1/3 cups All-Purpose flour
- 1/3 cup Granulated sugar
- 1 Tbsp Baking powder
- 1 Tsp Baking soda
- 1 Tsp Salt
- 4 oz Unsalted butter, cold
- 2 Egg Yolks
- 11 oz Half and Half
- 1 13 oz jar Bonne Maman Strawberry Preserves
Preheat the oven to 400°F.
Add the flour, sugar, baking powder, baking soda, and salt in a food processor and pulse to combine. Next, add the butter, using 1-second pulses until uniformly cut into the flour mixture. Transfer to a large mixing bowl.
In a medium bowl, mix your egg yolks and half and half together. Add it into the dry mixture and mix until just combined.
Place the dough on a floured surface, knead lightly and turn over a few times until soft. Sprinkle additional flour, if needed.
Roll out your dough to 1/2″ to 3/4″ thickness and cut into hearts. Press an indent in the middle of each scone with your thumb, fill with desired amount of Bonne Maman Strawberry Preserves, and bake until lightly browned (check at 10 minutes, it could take as long as 15.)
Makes: Approximately 8 4” scones (depends on size of your hearts)