Sweetheart Scones


'I've made these tender heart-shaped scones many times for my family and for special occasions,' writes Debbie Graham from Creston, British Columbia. 'They are especially pretty when split and filled with colorful jam.'

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
10 servings


  • 4 cups all-purpose flour

  • ½ cup sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • cup cold butter or margarine

  • 1 ½ cups buttermilk

  • 1 teaspoon Red colored sugar

  • 1 tablespoon Cherry, raspberry or strawberry jam


  1. In a large bowl, combine the dry ingredients; cut in butter until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 10-12 times. Roll to 2/3-in. thickness; cut with a 3-1/2-in. heart-shaped cookie cutter. Place on a lightly greased baking sheet. Sprinkle with sugar if desired. Bake at 425 degrees F for 15-18 minutes or until lightly browned. Remove to wire rack. Split scones in half. Spread bottom halves with jam; replace the tops. Serve warm.