Red Velvet Scones with Cream Cheese Icing

Valentines Day is coming up, so I wanted to make my darling husband a special scone for breakfast.  I decided to turn a Red Velvet Cake into my Red Velvet Scones.

These delicious scones have a hint of chocolate with a beautiful red hue, and then I topped them with a Cream Cheese Icing.  Since I was making them for Valentine’s Day, I cut the scones with a heart-shaped cookie cutter.

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.

INGREDIENTS:

RED VELVET SCONES

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

CREAM CHEESE ICING

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

DIRECTIONS:

RED VELVET SCONES

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.

CREAM CHEESE ICING

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.

 

Enjoy!

Watch how to make these delicious, heart-shaped scones on my YouTube video link below:

https://youtu.be/-x1-YvETDYQ

 

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