Red Velvet Scones

Looking for a festive holiday breakfast? Serve these red velvet scones.

Course Breakfast, Dessert, tea

Cuisine American, Southern

Prep Time 20

Cook Time 23

Total Time 1

Servings scones

Author tanyabee

Ingredients

2 cups self-rising flour
1/2 cup sugar
1/4 cup natural unsweetened cocoa powder
6 tablespoons cold unsalted butter cut into pieces
3/4 cup heavy whipping cream
2 teaspoons red food coloring
1 teaspoon vanilla extract
1 tablespoon sanding sugar
1 8-ounce package cream cheese, softened
1/4 cup confectioners’ sugar

Instructions

Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray. Set aside.
In a large bowl, whisk together flour, sugar, and cocoa powder. Using a pastry blender, cut butter into flour mixture until butter is the size of small peas. In a small bowl, whisk together cream, food coloring, and vanilla. Make a well in center of dry ingredients; add cream mixture, stirring until almost combined.
Using your hands, press dough into a ball. Place dough on prepared pan; press into a 7-inch circle. Cut dough into 8 wedges. (Do not separate.) Sprinkle with sanding sugar.
Bake until a wooden pick inserted in center comes out clean, approximately 23 minutes. Let cool on pan on a wire rack at least 30 minutes before slicing into wedges.
In a medium bowl, beat cream cheese and confectioners’ sugar at medium speed with an electric mixer until smooth. Serve scones with cream cheese mixture. S
cones can be stored in an airtight container up to 2 days.

Notes

https://tasteofthesouthmagazine.com/red-velvet-scones/
Cream cheese icing
2 (8-ounce) packages cream cheese, softened
1 cup unsalted butter, softened
1 teaspoon vanilla extract
8 cups confectioners’ sugar
In a large bowl, beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Gradually add confectioners’ sugar, beating until smooth.