Happy Valentine’s Day! For someone who hasn’t really decorated for this holiday in quite some time, I rather enjoyed myself with it all this year. In the dreary winter months, any excuse for a celebration is fantastic in my book!
Today I have a delicious recipe for scones, and this is a recipe that comes from a high-end New York City hotel, no less. This is Pastry Chef Jasmina Bojic’s scone recipe, which is served at the Palm Court of the Plaza Hotel for their high tea. I made it as written, with the one exception that I cut the sugar from 1/2 cup down to 1/4 cup–I usually find most recipes to taste too sweet for my tastebuds, and I found that even with 1/4 cup sugar plus the fruit that they were still quite sweet in flavor. I also opted to use dried cranberries as the dried fruit in these flaky and delectable goodies, perfect for Valentine’s Day breakfast, or anytime when you want something special for a leisurely morning meal. You will also want to keep an eye on these as they bake; the goal is to end up with a scone that is lightly golden brown on the bottom, and it’s quite easy to over-cook them.
I decided to make my scones, which are depicted as cut into round shapes in the recipe, a little more appropriate for this lover’s holiday, and I cut mine out with a cute heart-shaped cookie cutter that I got at our local antique store. The fluted edge of that cookie cutter makes me happy:
I put them on a silver tray, which I lined with a white lace doily.
I am in love with colored glass dishes, and enjoy collecting them. I have a few pink ones that are favorites. I will often bring these out for Sunday brunch, but they are perfect for Valentine’s Day breakfast as well. This one I picked up last year at Goodwill.
I wish you and your loved ones a very special and happy Valentine’s Day today!
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Till next time,
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