Valentine’s Day is a holiday that either people love or despise. I happen to enjoy the red filled occasion solely for the unnecessary pressure I place upon my husband. When I told him I was posting recipes for Valentine’s Day he asked me if he could comment on the holiday.
This is what he wrote…
“It’s easy to hate Valentine’s Day. Cliche even. That we celebrate a man who over 1700 years ago had his life ended by being beaten with clubs and beheaded with the color red fits nicely with the macabre nature the holiday embodies for sceptics and singles alike. Despite it’s inauspicious origins, I don’t hate Valentine’s Day because of a bloody past or affiliation with card companies. Valentine’s Day bothers me because it’s a coercion. And real love, in all it’s forms, deserves better.”
This year Seth will be in Europe for work on Valentine’s Day, so I decided to create a full weekend of love inspired sweets…
Serves: 8 Scones Prep Time: 2hrs 20 min. Cook Time: 18 min. Difficulty: Easy
3/4 C. Buttermilk, Light
1/2 C. Raw Sugar (you have use 1/4C. if you prefer less sweet scones)
2 t. Pure Vanilla Extract
2 C. Spelt White Flour
1 t. Baking Powder
1/2 t. Salt
3 T. Cold Unsalted Butter, cut into tiny pieces
3/4 C. Chocolate Chips (I do 1/2 milk chocolate and 1/2 dark chocolate)
1 Egg White, lightly beaten
2 T. Raw Sugar (I use turbinado sugar for the sprinkling on top of the scone batter).
Olive oil (to coat lightly your pan)
Preheat your oven to 375F.
Lightly coat your baking sheet with olive oil (I have a mister that I put olive oil in for occasions like these).
Combine in a large bowl: spelt flour, baking powder and salt.
Whisk the dry ingredients together until fully mixed in.
Place the cut pieces of butter into the dry mixture.
Using a fork start to combine the butter with the flour until the mixture turns the consistency of course sand.
In a separate bowl combine: buttermilk, sugar, vanilla and 1 whole cracked egg.
Whisk until fully blended.
TIP: I would recommend if you are going to use food coloring to change the color of the scones to place the coloring in your liquids at this step. Makes everything easier later. I figured this out after I mixed my wet ingredients with my dry. Super annoying.
Add the wet ingredients to the dry ingredients and mix until just fully incorporated.
Fold in the chocolate chips.
Place the batter onto a cutting board with some flour to prevent the dough sticking.
Knead the dough 4 to 5 times.
Place the dough onto the oiled baking sheet. (My dough was not that pretty as you can see with the pictures).
Bake 18 to 20 minutes.
Remove from oven and quickly using your heart-shaped cooking cutter, begin to cut your chocolate scones out of the batter.
Place the heart-shaped chocolate scones on a cooling rack (10 minutes).