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Red Velvet Scones
Red Velvet Scones with Cream Cheese Glaze are super tender with that classic red velvet flavor. Great with a cup of coffee.
Course
Breakfast
Cuisine
American
Keyword
Christmas, red velvet
Prep Time
10
minutes
minutes
Cook Time
23
minutes
minutes
Total Time
33
minutes
minutes
Servings
6
Author
Christin Mahrlig
Ingredients
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
Cream Cheese Drizzle
6
ounces
cream cheese,
softened
4
tablespoons
butter,
softened
1 to 1 1/2
cups
confectioners' sugar
1 1/2 to 2
tablespoons
milk
Instructions
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.
Notes
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.
Nutrition
Calories:
651
kcal