Cranberry scones for your sweetheart

By Jim Bailey

As many of you know, I am a strong advocate for Breast Cancer Awareness for personal reasons and  even more so during the holidays. Everybody is somebody’s sweetheart and that mantra holds true for those who have died from this terrible disease.

I have certain ways to 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

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 the heart shapes with a knife and you don’t have a large, heart-shaped cookie cutter, make round scones.

Scones filled with cranberries.

2 cups flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons margarine, melted
1 ½ teaspoons grated orange zest
2 eggs
½ cup milk
3 c. 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 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, 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 ½-inch thickness. Cut out hearts with a cookie cutter or use a knife. Place one heart-shaped cutout on ungreased cookie sheet. Take a tablespoon or so of the cooked cranberries and put in the middle of the heart, spreading out to within ½-inch of the edge. Place another heart shaped dough segment on top and gently press to seal. Repeat with remainder of dough and cranberries. Bake for 14 to 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 tablespoon 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.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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