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Easy Valentine's Scones

Easy Valentine's Scones

I’m for sure a foodie and a cook, but not typically a baker. However, when it comes to “pretty in pink” holidays and surprising people you love with tasty treats, I’m in.

I had never made scones before but found this lovely and perfect recipe from my friend Elisabeth at Elisabeth&Butter. I first met Elisabeth Farris soon after George’s first opened. She shopped a couple times with her sister and I found out about her beautiful baking skills. She has since moved from the area but I keep up with her baking on Instagram as well as her blog.

She posted this recipe {Fresh Raspberry Scones} the first of February and I was determined to try them out! And Wow!! They are for sure easy, as she says, and oh my goodness, tasty.

I have always loved sending my kids to school with beautiful little treats and these are perfect. This is a great recipe to make with your kids too, Sissy and Shep have both helped me with these in the kitchen.

They just make the most colorful gifts!. All you need to deliver to a friend is a clear gift bag and sweet pink ribbon. These would also make a sweet surprise for your littles on Valentine’s Day morning!

Your loved ones and school teachers are sure to grin and delight in their Valentine’s scone. Make plans to bake these up and share all the L O V E !!

And thank you to Elisabeth for sharing your talent and creativity with others, it’s a beautiful and tasty gift!

(This recipe makes 8 scones for me, but is easy enough to make another batch right after.)

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This was honestly the first time I made a recipe that asked to cut the butter into the flour. It’s not hard as it appears and I actually just winged it and it ended up perfect. You just want the form butter throughout the flour, it’s not meant to be evenly spread everywhere. I used 2 knives and just acted as if I were cutting the butter over and over to gather it into the flour.

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Here, you just fold the berries into the butter mixture. Keep pressing and folding in till well mixed. Only took a couple minutes. I LOVED the coloring here. So pretty.

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Form your dough into a semi-perfect ball over parchment paper. Sprinkle flour on top and lay another parchment on top, Roll maybe 10 good times till it’s like a pizza, and cut into 8 pizza slices. Slice in half, then keep going 2 more times, all the way across.

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Place a top parchment on baking sheet to bake in your oven.

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Now how about that beautiful frosting…

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Allow scones to cool out of the oven a few minutes, then you’re ready to add your frosting…

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Sprinkle with powdered sugar and serve fresh out of the oven. Or…

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…bag them up and tie a pretty bow for someone special!

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Raspberry Almond Scones

by Elisabeth Ferris


For the Scones:

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

5 tablespoons salted butter, cold and cut into cubes

1 cup heavy cream

1/2 teaspoon almond extract

1 small package (6 oz) fresh raspberries

1/3 cup slivered almonds

Extra heavy cream for brushing

Extra sugar for sprinkling

For the Glaze:

1/2 cup fresh raspberries

2 teaspoons granulated sugar

1 & 1/2 cups confectioners sugar

1-2 tablespoons milk


For the Scones:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.

  2. Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour.

  3. Pour in heavy cream and almond extract and gently stir until just combined using a rubber spatula. Gently stir in raspberries. Do not over mix the dough or the scones will become tough and the raspberries will bleed.

  4. Transfer dough to a floured surface and gently knead until the dough comes together, only for a few seconds. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.

  5. Preheat oven to 425°F and line a baking sheet with parchment paper.

  6. Place triangles on the baking sheet lined with parchment paper and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.

  7. Once out of the freezer, brush with heavy cream and sprinkle with sugar and the sliced almonds. Bake for 10-15 minutes, or until golden brown on top.

  8. Place on drying rack to cool while you make your glaze.

For the Glaze:

  1. In a small bowl, combine 1/2 cup of fresh raspberries with 2 teaspoons of granulated sugar and mash the raspberries with a spoon until they are smooth. Let this mixture sit for 5 minutes.

  2. Using a fine mesh sieve, strain the raspberry mixture into another bowl, using a spoon to scrape it down. Add the confectioners sugar and milk and stir until smooth. If the glaze is too thin, add more confectioners sugar. If it is too thick, add more milk. Drizzle over warm scones. These are best enjoyed right away but can be stored in an airtight container for up to 2 days.


The triangles of dough can be frozen up to a few weeks and baked at a later time.

Slightly adapted from Smitten Kitchen.

Content: Bradley Robertson

Pictures: Amy Leigh Thomas

Kitchen/Styling: Tiffany Denson

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