Strawberry Scones

Strawberry Heart Scones
Filling the scones proved a bit challenging, but using a well floured serrated steak knife did the trick!  Change up the shape and filling for different occasions.  Raspberry jam would be lovely as would a nice apricot.
adapted from epicurious

2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 Tbs chilled unsalted butter, cut into small pieces
1 cup half and half (or whipping cream)
about 1/3 cup jam
3 Tbs half and half
raw sugar

Preheat oven to 400ºF and line a baking sheet with parchment paper or a silicone mat (or spray with cooking spray).

In a large bowl whisk the flour, baking powder and salt together.  Add the butter and rub with your fingers until the mixture resembles a fine meal.  Slowly add the 1 cup of half and half mixing just until the dough starts to come together.  (dough will be sticky).

Turn the dough out onto a well floured surface and pat into a 1/2-inch thickness.  Using a 3-inch (or so) heart shaped cookie cuter, cut the dough and place hearts onto your prepared baking sheet.

Using a well floured knife (I found a serrated steak knife to work best), start at the point of the heart and cut horizontally through to the widest part of the heart (abut half way through).  Hold back the to slice and fill with a tsp of strawberry jam, replace the top layer.  Jam will probably show along the sides of the scone (that is good!).

Brush the tops of the scones with the remaining 3 Tbs of half and half and sprinkle with raw sugar.  Bake the scones until the are golden brown, 15-18 minutes and transfer to a wire rack to cool.