Red Velvet Scones
These red velvet scones require just a few simple ingredients. They are so moist and topped with a delicious vanilla glaze!
A few things to note about this recipe:
- This is an old recipe of mine that I revamped. The changes I made are fairly minimal, but if you want to make these exactly the way the old recipe is written here’s what to do: don’t divide the dough into two pieces as written in the recipe below (just form one disc to make larger scones). Spread this cream cheese frosting over the baked scones instead of the glaze I’ve suggested in the updated recipe.
- I love the use of a cake mix in this recipe. It makes things simple and gives us a tried and true perfect red velvet flavor.
- It’s tempting to overwork the dough, because it’s crumbly. But resist the temptation! This dough will get tough if you knead it too much.
What’s my favorite thing about this recipe?
I love that these scones are so moist! Usually scones are dry and hard, but not these. I also love the idea of making these for a Valentine’s day breakfast, since that’s usually our most “festive” Valentine’s day meal. I think I’ll add heart sprinkles for my kids!
- 1 1/4 cup Red Velvet Cake Mix (I used Duncan Hines)
- 1 1/4 cup flour (plus a little extra for dusting)
- 8 tablespoons of cold butter
- 3/4 cup skim milk
For the glaze:
- 1 cup powdered sugar
- 3 tbsp milk
- 1 tsp vanilla or one vanilla bean, scraped
- Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Do not grease.
- Mix together the cake mix and flour in a large bowl.
- Use a pastry cutter or a sturdy fork 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 yourself 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, gently knead the dough into a ball.
- Divide it into two portions. Form each portion into a disc (slightly domed on the top) and place them both on the same baking sheet.
- Use a greased knife to cut both discs into 8 wedges.
- Bake for 20-22 minutes until a toothpick inserted comes out clean.
For the glaze:
Whisk together the powdered sugar, milk, and vanilla. Spoon glaze over the cooled scones before serving.