Red Velvet Scones

Equipment

• 1 or 2 Baking Trays, or baking Sheets
• Parchment Paper
• Large chopping board, or large surface
• Large Bowl
• Butter Knife, or fork
• Sharp knife for cutting the cooked scones

Ingredients

• For the Scones
• 100g Unsalted Butter, cold
• 425g Self-Raising Flour (or 450g Plain Flour and 5 teaspoons Baking Powder)
• 25g Cocoa Powder
• 90g Caster Sugar
• 284ml Buttermilk
• 2 teapoons Vanilla Extract
• 2 teaspoons Red Food Colouring - I used 'Sugarflair Maximum Concentrated Paste Red Extra'
• 2 tablepoons of milk, if needed - I use semi-skimmed
• For the Cream Cheese Frosting
• 125g Unsalted Butter, room temperature
• 125g Icing Sugar
• 250g Full Fat Cream Cheese
• 1 teapoon Vanilla Extract

Method

• For the Scones

1. Heat your oven to 220C (425F) standard oven / 200C (400F) fan oven. Line and lightly flour two baking trays. Cube the unsalted butter and add to a large bowl along with the self-raising flour, cocoa powder, and caster sugar. Use your fingertips to rub in the butter until no lumps remain. (If you have a food processor you can use this instead!)
2. Mix the vanilla extract and red food colouring in to the buttermilk, then pour the mixture in to a well in the dry ingredients. Use a knife or fork to gently mix the scone dough. If it's a little dry then add in some milk, a little at a time. Be careful to not overmix or your scones will become tough.
3. Tip the scone dough onto a floured surface, and then use floured hands to bring the dough together. Press or use a floured rolling pin to gently roll out the dough to about 3cm/ 1inch thick. Use a cutter to stamp out hearts (I used a 7cm / 2.75inch cutter), then re-shape and re-form the trimming until no dough remains. Place the hearts on the lined baking trays, allowing space between. Glaze the top of each scone with a little milk (use a pastry brush, or just use your finger tips).
4. Bake the for 13-15 mins (if your cutter is smaller than mine they'll take less time; for a 6cm / 2.3inch cutter check at 10-12 mins) until risen and the bottom sounds hollow when you tap it! Once out of the oven leave the scones to cool completely on a cooling rack.

• For the Cream Cheese Frosting

1. Using a hand or standmixer, beat room temperature butter and icing sugar together for 3-5 minutes until light, soft, and smooth.
2. Pour any liquid out of your full fat cream cheese, and then add to the butter and icing sugar. Mix for 2 minutes until smooth.
3. Assembly: Slice the scones in half and generously spread with cream cheese frosting. Enjoy!

Notes

• - Store your Red Velvet Scones in an air-tight container without frosting at room temperature, where they'll last up to 3 days. Store your frosting in the fridge in an air-tight container, and consume within 3 days.

Recommended Equipment and Ingredients*

• Sugarflair Maximum Concentrated Paste Red Extra
• Kitchen Scales
• Baking Tray

• *I earn a small amount of money if you buy the products after clicking the links. You will not be charged extra for this. Thank you for your support!