This is a very simple recipe that makes a nice dessert, snack or even breakfast.
The drop scone part of the recipe is based on a recipe by Mary Berry but JD and I tweaked it to make it work better with the cutters and the chocolate filling.
Drop scone hearts with chocolate filling
- 115 g 4 oz plain flour
- 3/4 tsp bicarbonate of soda
- 1 1/2 tsp cream of tartar
- 1 tsp caster sugar
- 1 medium free range egg
- 125 ml milk or soya milk
- 1 tsp red food colouring
- 100 g 3.5 oz of Chocolate Philadelphia
- Unsalted butter for frying
- Icing sugar for dusting your work surface
- Heart-shaped cookie cutter
- Whisk the eggs, milk, golden syrup and red food colouring together
- Sift the flour, bicarbonate of soda, cream of tartar and sugar together in a separate bowl
- Whisk the wet and dry ingredients together
- Bring a large frying pan up to a low-medium heat with a little butter
- Fry the first scone as one large pancake, just thick enough to cover the pan – you should get two out of the whole mix
- Allow the pancakes to cool for a minute or two
- Cut out your hearts with a cookie cutter on a surface dusted with icing sugar
- Spread a heart with the Chocolate Philadelphia to about the same thickness as the pancake
- Top with another heart to create a sandwich
- Save the offcuts and eat with a drizzle of golden syrup when no one’s looking ;)
More loved-up Valentine’s recipes to try
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