Chocolate Chip and Ginger Heart-Shaped Scones

Chef Richard 15 Servings 25 minutes

The perfect Valentine’s Day breakfast, these scones are delicious warm or at room temperature. Diced crystallized ginger adds a bit of spice. Raw sugar can also be called turbinado or demerara sugar.


  • 2 cups all purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into small cubes
  • 1 cup semisweet chocolate chips
  • ½ cup diced crystallized ginger
  • 1 cup plus 2 tablespoons chilled heavy whipping cream
  • 2 tablespoons raw sugar


  • Position rack in center of oven and preheat to 400°F.
  • Line heavy large baking sheet with parchment paper or silicone baking mat. Whisk first 4 ingredients in large bowl to blend.
  • Add butter and rub in with fingertips until coarse meal forms. Stir in chocolate chips and ginger.
  • Drizzle 1 cup cream over and toss to form soft dough.
  • Gather dough together and transfer to lightly floured work surface. Press out dough to ½-inch thickness.
  • Using floured 3-inch heart shaped cookie cutter, cut out scones.
  • Gather crapes, pres out dough to ½-inch thickness, and cut out additional scones.
  • Transfer to prepared baking sheet, spacing evenly apart.
  • Brush top of scones lightly with remaining 2 tablespoons cream and sprinkle with raw sugar.
  • Bake until scones are golden brown, about 18 minutes.
  • Transfer to rack and cool slightly. Serve warm or at room temperature.