Glazed Raspberry Heart Scones

Delicate heart-shaped scones filled with raspberry jam and topped with a rose-scented glaze. These buttery pastries are perfect for a romantic breakfast or elegant afternoon tea.

8 servings

45 min

Published October 4, 2025

Ingredients

•2 cups all purpose flour
•⅓ cup sugar
•2 teaspoons baking powder
•½ teaspoon salt
•5 tablespoons chilled unsalted butter
•1.1875 cups whipping cream
•⅓ cup raspberry jam
•½ cup powdered sugar
•¼ teaspoon rose water

Cooking Instructions

1.
Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
35 min
2.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.
10 min

Cooking Instructions

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.

35 min

Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

10 min