Red Velvet Scones
Somewhere along my blogging journey, I’ve discovered that I’m not very good at the holiday “stuff.” Like… making my food into Christmas Trees or Witch Hats. I’m not great at *decorating* food. So I usually default to holiday flavors and create all of my seasonal posts around that flavor. Pumpkin for Fall and Halloween. Peppermint for Christmas. White Chocolate for “snowy” Winter Time…
It’s just easier that way.
And Red Velvet is the obvious choice for Valentine’s Day. So as the big day nears, you can expect to see an onslaught of Red Velvet recipes on Something Swanky. I’m predictable that way. I hope you’ll pardon me the cliche. :)
I was thrilled with these Red Velvet Scones. I knew I wanted to use a cake mix to get a gorgeous red color and to keep it from drying out (maybe you don’t share my love of boxed mixes, but I’ve always found cake mix to be the cure for baked goodies which typically become dry and stale the quickest).
These scones turned out perfectly moist and soft, and they’re absolutely fool proof. They’re very best fresh out the oven and topped with a sweet cream cheese frosting and chopped pecans. But I can assure you that they are also plenty delicious the next day!
The perfect Valentine’s breakfast to make for your sweetie :).
For the Scones:
- Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicon mat. Do not grease.
- Mix together the cake mix and flour in a large bowl.
- Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly.
- Create a well in the center of the bowl and pour in the milk. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has JUST formed. Tip: make things easier on your self by trying to keep the dough all in the center of the bowl, like you're forming a dough ball.
- Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
- Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter,
- Use a greased knife to cut the circle into 8 wedges (easiest to make 4 long cuts across the diameter of the circle).
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
For the cream cheese frosting:
- Use a hand mixer to beat together the cream cheese, granulated sugar, and vanilla.
- Spread over the scones and top with chopped pecans (optional).
Notes about this Recipe:
- Be sure to keep some flour on hand. Add a little bit at a time to the dough if it’s a little loose and needs a little help forming into a ball (but not too much! Too much flour will make it dry. JUST enough to form a ball).
- Keep your hands well floured when handling the dough.
- And, no, I didn’t make a mistake in the cream cheese frosting ingredients. There is no butter, and you use granulated sugar– not powdered sugar :)
Red Velvet from Friends: