Tender Red Velvet Scones with a cream cheese glaze are just the thing to go with your coffee during the holiday season. Scones are one of my very favorite things to bake and I don’t think they get nearly the attention they deserve. If you haven’t tried making homemade scones, you are missing out. Warm from the oven, they are so tender, delicate, and rich. Every home baker should fall in love with baking scones.
Around the holidays, I get in the mood for all things red velvet. With a deep red color, these Red Velvet Scones are perfect for the Christmas season. Or Valentine’s Day.
A little cocoa powder gives the scones that characteristic red velvet flavor. These scones are only lightly sweetened and I didn’t add much sugar to the cream cheese glaze either because I wanted the scones to have some tang. Red Velvet usually gets a little tang from buttermilk, but I’m a stickler for using heavy cream in scones, so I didn’t use any buttermilk.
If you want them sweeter, just sprinkle them with sugar right before popping them in the oven or right after. It really doesn’t matter.
Make sure you mix the food coloring in with the liquid ingredients before adding them to the dry ingredients or you’ll never get it mixed into the dough evenly. And with scones, like biscuits, you want to handle the dough as little as possible so they bake up tender and light.
The other key to tender and light scones is White Lily Flour which is the flour I always use for making biscuits. It is not widely available outside the south, but you can order it online. White Lily flour is a little more like a cake flour than an all-purpose flour so if you use all-purpose flour for this recipe, you will use 2 cups instead of 2 1/4 cups.
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Red Velvet Scones with Cream Cheese Glaze are super tender with that classic red velvet flavor. Great with a cup of coffee.
- 2 1/4 cups White Lily Self-Rising Flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons cold butter, cut into pieces
- 3/4 cup heavy whipping cream
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 to 1 1/2 cups confectioners' sugar
- 1 1/2 to 2 tablespoons milk
- Line a baking sheet with parchment paper and preheat oven to 350 degrees.
- In a large bowl, whisk together flour, sugar, and cocoa powder.
- Use a pastry blender or your fingers to cut the butter into the flour mixture. You don't want any butter pieces bigger than the size of a pea.
- Add the food coloring and the vanilla extract to the heavy cream.
- Make a well in the center of flour mixture and pour cream mixture in the well.
- Stir until combined. Shape into a ball and place on a lightly floured surface. Press into a circle about 7 to 8 inches across. Cut into 6 wedges.
- Place wedges on prepared pan. Place in oven and bake 22 to 23 minutes. Let cool.
- To make drizzle, use electric mixer to beat cream cheese and butter until smooth.
- Gradually beat in 1 cup confectioners' sugar.
- Beat in 1 1/2 tablespoons of milk. If you want it sweeter, add another 1/2 cup confectioners' sugar and 1/2 tablespoon milk.
- Place cream cheese drizzle in a plastic bag. Snip the corner and drizzle on the scones.
You can substitute all-purpose flour for the White Lily flour, but you will need to use 2 cups instead of 2 1/4 cups.
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