Heart Shaped Scones
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These chocolate Heart Shaped Scones are full of chocolate chips and drizzled with pink vanilla icing. They’re perfect for Valentine’s Day!
These adorable double chocolate Heart Shaped Scones are absolutely perfect for Valentine’s Day! They’re super chocolatey, filled with plenty of chocolate chips and drizzled with pink vanilla icing. Plus they’re super easy to make and come together in just one bowl!
Looking for more Valentine’s Day recipes? Try my Red Velvet Cake Donuts, Triple Chocolate Cupcakes or Shortbread Linzer Heart Cookies!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Cocoa powder – gives the scones their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Chocolate chips – You can use whatever chocolate chips you prefer but I usually use semi-sweet chocolate chips. You can also use chocolate chunks or chopped chocolate.
How To Make Heart Shaped Scones
1. Make the Heart Shaped Scones: In a mixing bowl combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. With the mixer on low, gradually add the half and half to the mixture then add in the chocolate chips. Stop mixing once the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Flatten the dough to 1/2 inch thick then cut into hearts and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18 minutes (my scones were 2.5 inches but you may have to adjust the baking time if your scones are smaller/larger).
6. Make the Vanilla Glaze: in a small bowl whisk the confectioners’ sugar, milk, vanilla extract and salt, to taste. If desired, dye pink. Drizzle over cooled scones. Store Heart Shaped Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Heart Shaped Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the half and half, and chocolate chips, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Heart Shaped Scones Be Frozen?
Yes, unbaked Heart Shaped Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Heart Shaped Scones
Equipment
- Stand mixer
- Baking sheet
- Heart shaped cookie cutter (I used a 2.5 inch cookie cutter)
Ingredients
Heart Shaped Scones
- 300 g (2 1/2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- 27 g (1/3 cup) cocoa powder
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 85 g (1/2 cup) chocolate chips
Vanilla Glaze
- 120 g (1 cup) confectioners' sugar
- 20 g (1 tbsp + 1 tsp) milk
- ½ tsp vanilla extract
- salt, to taste
- pink food coloring (optional)
Instructions
Heart Shaped Scones
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- With the mixer on low, gradually add the half and half to the mixture then add in the chocolate chips. Stop mixing once the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Flatten the dough to 1/2 inch thick then cut into hearts and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18 minutes (my scones were 2.5 inches but you may have to adjust the baking time if your scones are smaller/larger).
Vanilla Glaze
- In a small bowl whisk the confectioners’ sugar, milk, vanilla extract and salt, to taste. If desired, dye pink. Drizzle over cooled scones.
Video
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Heart Shaped Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Heart Shaped Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
A perfect Valentines treat!!