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Sweetheart Scones
By Jim Bailey, a.ka. "The Yankee Chef"

As many of you already know, I am a strong advocate for Breast Cancer
Awareness, for personal reasons, and during the holidays even more so.

Everybody is somebody's sweetheart and that mantra holds true to those who
have passed because of this terrible condition. I have certain ways I remember
the loved ones who are still with us, and certain ways I remember the
sweethearts who have passed.

By not only dedicating even a fraction of my life and avocation to the cause and
cure, I can feel the echoed sentiment when I quietly call my mother
"Sweetheart" while preparing and enjoying these sweet "dedications" that are
as pink as the lips that once kissed me "Good Morning" and "Good Night".

Sweetheart Scones Recipe

Make these great tasting pastries for a loved one you know who is struggling
with breast cancer, just to say she IS a sweetheart. If you don't want to bother
with cutting out hearts with a knife or you simply don't have a large, heart-
shaped cookie cutter, make round scones.

2 cups flour
1 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons margarine, melted
1 1/2 teaspoons grated orange zest
2 eggs
1/2 cup milk
3 cups fresh cranberries
Salty and Sweet Glaze, recipe below

In a small saucepan, add the fresh cranberries, 1 cup sugar (minus 2
tablespoons) and enough water to just cover. Place on high heat until you hear
the cranberries pop, about 3 minutes.

Remove from heat. Transfer cranberries to a bowl, mash lightly and place in a
refrigerator to cool 30 minutes before making the rest of the recipe.

When ready, preheat oven to 375-degrees F. Combine the first four ingredients
(only 2 tablespoons sugar) in a large mixing bowl. Cut in the margarine with a
fork until the mixture is crumbly.

Using a wooden spoon, stir in the orange zest. Remove your cranberry sauce
from the refrigerator and add 1 cup.

In another bowl, beat the eggs well and then stir the milk into them. Add the
dry with the wet and stir just until blended. Turn the dough onto a floured
surface and knead for one minute. Pat the dough to a 1/2-inch thickness. Cut
out hearts with a cookie cutter or use knife.

Place one heart shaped cutout on ungreased cookie sheet. Take a tablespoon,
or so, of the cooked cranberries and put in middle of heart, spreading out to
within 1/2-inch of the edge. Place another heart shaped dough segment on top
and gently and slightly press to seal. Repeat with remainder of dough and
cranberries. Bake  for 14-16 minutes, or until lightly browned on top. Glaze
while still warm, over a rack if possible.

Makes  about 8 scones.

Salty and Sweet Glaze

1 cup powdered sugar
Juice of 1 orange
1 tablespoons cooked, crumbled bacon (optional but highly recommended)

Another great icing is made by mixing 4 ounces of cream cheese at room
temperature with 1 tablespoon plain yogurt and 3 tablespoons strawberry
preserves.


About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a
New England food historian and food columnist. His first in a series of cookbooks is due
out in January of 2013, titled The Yankee Chef. He would love to hear from anyone about
their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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