Whether you do do a big Valentine’s Day party, or, celebrate on a smaller scale, you have to try out our recipe for Chocolate Chip Scones for Valentine’s Day. Have. To. Because, well, yum.
And while we are on the subject, these scones would be SO perfect as a gift! Wrap them up in a cellophane treat bag with a festive bag topper, and your kids could eat them on the way to school, your coworkers would be your best friend if you handed them out, your neighbors might even mow your lawn if they got a couple. Seriously.
Our bag toppers can actually be personalized (by you!) to read anything you wish… maybe instead of “Be My Valentine” they say, “Follow me on Snapchat” or just type in the recipients name.
These cute bag toppers are part of a huge collection of printable items that you can use to decorate for Valentine’s Day – or a baby or bridal shower or even a first birthday! Welcome signs, invitation, cupcake toppers, hang tags and so much more, most of which is personalizable.
And now, without further ado, our Chocolate Chip Scones for Valentine’s Day recipe!
2 cups unbleached all-purpose flour
1/3 cup plus 2 tablespoons sugar
1 T baking powder
1/2 t baking soda
1/2 t salt
6 T chilled unsalted butter, diced
1 t grated lemon peel
3/4 cup miniature semisweet chocolate chips
3/4 cup chilled buttermilk
1 large egg yolk
1 t vanilla extract
a bit of milk for glaze
Preheat oven to 400 degrees. Butter and flour baking sheet. Sift flour, 1/3 cup sugar, baking powder, baking soda and salt into large bowl. Add butter and lemon peel; mixing with fingertips until butter is the size of rice. Mix in chocolate chips. Whisk buttermilk, egg yolk and vanilla in small bowl. Add buttermilk mixture to dry ingredients and mix until dough forms moist clumps. Form dough into ball and press out on lightly floured surface to 8-inch round. Cut round into 6 wedges. Make a small indention with knife so that each wedge has a heart shape. Transfer to prepared baking sheet, spacing 1 inch apart. Can be prepared 1 day ahead. Cover and refrigerate. Brush scones lightly with milk and sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes.