Red Velvet Scones with Cream Cheese Icing – photo tutorial

Here is my photo tutorial showing you how I turned a Red Velvet Cake into my Red Velvet Scones.  These heart-shaped red scones have a hint of chocolate flavor and topped with a cream cheese icing.

It’s like having a Red Velvet Cake for breakfast.

I hope this recipe inspires you to make Heart-shaped Red Velvet Scones for your sweetheart this Valentine’s Day, or any special day.

Let’s BAKE!

*NOTE:  When working with the red food coloring you may want to wear food-safe gloves, so that your hands don’t get stained.  If using Red Food Coloring Gel, use only 1 Tbsp. and add 1 Tbsp. of water.



8 tablespoons butter
1 3/4 cups unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
2 tablespoons red food coloring (*see note above)
1 cup buttermilk
1 egg


2 ounces cream cheese, room temperature
1 tablespoon milk, cream or buttermilk
1 teaspoon vanilla
2 cups sifted powdered sugar



Preheat oven to 400º F.  Grate butter and put in freezer.

Meanwhile, in a large bowl mix together flours, sugar, baking powder, baking soda, and salt.  Stir in frozen butter.

In a small bowl, combine cocoa powder and red food coloring*, add to buttermilk, mix until completely combined.

Add red buttermilk mixture to flour mixture, and mixing until just together.

Place dough on a heavy floured board and pat into a square.  Roll out into a 12″ square.  Fold into thirds, and then fold into thirds the other direction (you should have a square again).  Put on a floured plate and put into the freezer uncovered for 5 minutes.

Roll dough to 1/2-inch thick, using a heart-shaped cookie cutter, cut scones, rerolling as needed.  Place scones on parchment lined baking sheet.  Brush tops with 1 beaten egg.

Bake at 400º F. for 15 minutes.  Remove scones with parchment paper onto cooling rack; cool completely.


Whisk together room temperature cream cheese, milk, and vanilla; add powdered sugar 1/2 cup at a time, whisking smooth (or use a hand mixer).  Spread or pipe on scones.

Serve (If you are not serving the scones right away, put in refrigerator to firm up the icing)  These scones freeze well.