Red Velvet Scones

Scones have been one of my favorites ever since Tim and I went to Ireland where scones abound everywhere and I ate at least one per day.  Delicious!  While the Irish scones were very basic, the butter or cream they used gave them a fabulous texture, and to have a scone with my morning cup of tea was a pure pleasure on the Emerald Isle.

Scones here in the states are creative, usually sweeter than our Irish counterparts, and my friend Cathy is the Queen of scones.  In fact, let's call her "Cathy Queen of Scones" from here on out.

Cathy Queen of Scones  is always telling us of her latest scone creation and I thought it was high time to have this high tea aficionado share a recipe with our TaylorKitchen family.  She graciously acquiesced.

Cathy is a dear friend, with bounding energy and such a heart for people.  She actually has a tea ministry where she will take high tea to the elderly, sick, shut in or anyone that needs a pick me up, an encouraging friend and an ear.  She comes bearing adorable fragile cups, colorful linens, and an assortment of tea to be poured out of a porcelain pot and scones.  Always the scones which are admired briefly, then gobbled whole heartedly.  May I have a second?  Why I don't mind if I do.

To put it in a nutshell, Cathy is a gem.  Having her share this recipe, and her time with me and my viewers is a true treat.  Much like her scones are a treat.

These red velvet scones are perfect for Valentine's Day, or any time you want something beautiful, slightly sweet and admirably decadent.  They break apart in perfect crumbly perfection and the cream cheese drizzle over these is the literal icing on the scone cake. 

SHAPE DOUGH UMTIL IT JUST COMES TOGETHER

SHAPING DOUGH INTO DISKS BEFORE CUTTING INTO CUTE HEART SHAPES

READY FOR THE OVEN

Red Velvet Scones


2 1/4 cup self rising flour (we used White Lilly for these scones)
1/2 cup sugar (we used natural cane sugar)
1/4 cup cocoa powder 
6 tablespoons cold butter, unsalted
3/4 cup heavy whipping cream
2 teaspoons red food coloring (here is a natural option for you)
1 teaspoon vanilla (we used vanilla paste)

Preheat your oven to 350 degrees.

In a large bowl add flour, sugar and cocoa powder and whisk together.  Cut in the the butter or grate in the frozen butter.  Mix well with flour, using your hands until the butter is well incorporated and no remaining pieces are larger than pea sized.Mix in the cold cream, food coloring (if using) and vanilla.  Using a fork is one of the easiest ways to combine everything.

Food processor method - Alternatively you can add the ingredients in the same sequence in a food process, first blitzing until the butter is combined, then again briefly blitzing until the liquid ingredients.

Tip out onto a lightly floured surface and gently work the dough just until it comes together.  If using food coloring, protect your surface with plastic wrap or parchment paper.

Pat out into about 1/2 inch round, then either cut in 8 pie shaped wedges or cut into the cute heart shapes we used.  If cutting into heart shapes you'll need to roll out the dough twice to get 8 hearts (or make 6 larger hearts). 

​On a parchment paper lined baking sheet, place the scones and bake for 20-25 minutes.

Remove to a wire rack and cool completely before decorating with the cream cheese drizzle if using.



Cream Cheese Drizzle
6 ounces cream cheese, softened
4 tablespoons butter, softened
1 to 1 1/2 cup powdered sugar 
1 1/2 to 2 tablespoons milk or cream 

In a large bowl, mix the cream cheese and butter well with a hand held or stand mixer (like the Kitchenaid Artisan stand mixer) until a drizzling consistency.  
I used a pastry bag to drizzle over the top, but you can dollop with a spoon as well.

Sprinkles or edible glitter are optional, but certainly welcome.
​

See all the tools I used below and also a great natural food coloring from Watkins.  No Red dye No. 4 here!