Here, the traditional scone mix is cut into heart shapes, split, stuffed with raspberry jam, and re-sealed before baking and then finishing with a rosewater-based glaze.
Fantastic as a snack, or to be served with a Valentine day tea.
Raspberry Scones with Rosewater GlazeServes: 12
For the Scones:250g (2 cups) plain flour
65g (1/3 cup) sugar
2 tsp baking powder
1/4 tsp salt
5 tbsp unsalted butter, chilled and diced
250ml (1 cup) whipping cream
80ml (1/3 cup) seedless raspberry jam
For the Glaze:90g (1/2 cup) icing sugar
1/4 tsp rosewater
3 tbsp cream
Method:Sift together the flour, sugar, salt and baking powder into a large mixing bowl. Add the butter and rub into the flour mix with your fingertips until the ingredients resemble fine crumbs.
Gradually work in the cream, adding just enough so that the ingredients come together as a dough. Turn the resultant dough (it will be rather 'claggy') onto a floured cutting board and pat down to about 12mm (1/2 in) thick.
Using a 7.5cm (3 in) heart-shaped pastry (cookie) cutter, stamp out as many pieces of dough as you can (gather the scraps, press put 12mm thick and stamp out more scone hearts).
Using a floured, serrated, knife cut each scone horizontally to create a pocket for the jam (do not cut all the way through). Fill each cut scone with a generous teaspoon of raspberry jam, then moisten the cut edges and close to seal.
Transfer the filled scones to a lightly-greased baking tray. Set in an oven pre-heated to 200ºC (400ºF) and bake for about 18 minutes, or until well risen and golden brown in colour.
Remove from the oven, transfer to a wire rack and allow to cool until warm.
For the glaze: Sift the icing sugar into a bowl and add the rosewater and cream. Work the ingredients together into a smooth, just pourable, glaze. Drizzle the glaze over the scones and serve still warm.