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February 19, 2018

September 1, 2015

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Love and Sconookies!

February 19, 2018



I loved writing my cookbook, Pavlova in a Hat Box, Sweet Memories & Desserts and I'm currently co-authoring another cookbook with the working title, Transatlantic Tarts, Wee Tales & Recipes by Two Celtic Cake Queens. I've been creating new recipes and revising old ones. Below, I share a recipe I've altered and re-named, Sconookies! They are a lovely cross between a scone and a cookie.


I often find heart shapes in nature, especially when I need a boost of magic to remind me that I'm loved. I've collected heart-shaped stones, sea glass, and taken photos of mossy heart shapes on tree trunks. Sometimes I've looked up instead of down and the clouds have been heart-shaped. And because love is the most important ingredient I bake with, I adore creating heart-shaped cookies, cheesecake, and scones for Valentine's Day.  I don't just bake these heart-shaped delectable sweets for Valentine's Day, but on any day I feel extra loving when I bake.


A chuisle mo chroi in Gaelic means my heart's beloved and my husband, Tim, and I have been married close to thirty-five years. We purposely married in February close to Valentine's Day. He's my heart's beloved!  And as a writer, he's my first reader. As a baker, he's my first taster.





3 cups all-purpose flour

1/2 cup sugar

1/2 tsp. salt

1 tsp. baking powder

1 stick unsalted butter

2 medium eggs

1/2 cup light cream

3 tsp. almond extract

3/4 bag of white chocolate chips

1 1/2 cups chopped roasted almonds

1 1/2 cups dried cranberries



1.  Preheat oven to 350 degrees and line cookie sheets with parchment paper.

2.  In a large bowl, stir together flour, sugar, salt, and baking powder.

3.  Cut the butter into the flour mixture with a pastry blender or two knives.

4.  In a separate bowl, whisk together eggs, cream, and almond extract. Add the cream mixture to

     the flour mixture and thoroughly mix.

5.  Knead in chocolate, almonds, and cranberries.

6.  On a floured surface, roll out dough to a 1/2 inch thickness and cut into hearts with a small

     heart-shaped cookie cutter.

7.  Place hearts on sheets and brush with cream and sprinkle with sanding sugar (pink). Bake

    for approximately 20 minutes or until very lightly browned.


Yield: 24 or so small Sconookies








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