Two Christmases ago, I asked for a mini scone pan because I thought it would be fun and clever to make two- or three-bite scones for a lazy Sunday breakfast or as a treat for the office. And then I never made scones. Until I saw these babies and had to make them the same day I saw the recipe. As in immediately. Maybe because they fit my red velvet theme. Maybe because I felt guilty for my lonely little scone pan. Or maybe because I needed a flaky chocolate baked good now or sooner. But for whatever reason out came the pan, together came the batter and into the oven they went. The house smelled like butter and chocolate and I could barely wait for them to cool before topping these scones with the cream cheese frosting leftover from my red velvet brownies. These scones have a slightly more cakey texture than a traditional scone, but there is still a level of flakiness that makes them tasty scone-y. The color is perfect and the red velvet flavor is very yummy. The frosting is delicious and pairs well, but if you would rather not top the scones, adding some white chocolate chips to the batter would be an excellent alternative.
When I pinned this recipe from Something Swanky, I really didn't think that I'd be in the kitchen mere hours later getting these in the over. The urge to bake came over me, I had everything I needed to make these, and the rest of the stars aligned. It may be my quickest pin-to-table experience. I have no issue starting my recipes with a little prepackaged mix helper, especially since I am really low of red food coloring and this perfect coloring is all a result of the boxed cake mix. While I baked these in my mini scone pan, you could certainly follow the original instructions to form into a large round, cut into wedges and bake on a sheet pan--whatever your fancy. Frosting, white chocolate chips or au natural, these are lovely scones that I'm sure your valentine would love to enjoy for breakfast or tea time.
Red Velvet Scones
1 1/4 cup red velvet cake mix
1 1/4 cup flour
8 Tablespoons butter, cold
1 cup milk
Cream Cheese Frosting, optional
In a large bowl, whisk together cake mix and flour.
While still cold, cut butter into small cubes and immediately add to flour mixture. Cut butter into flour using a pastry blender (or two knives) until mixture is crumbly and butter is distributed throughout.
Add milk and stir until just combined and a dough forms. Do not overmix the batter.
Using a medium cookie scoop, divide the batter among wells of a greased mini scone pan. Alternatively, dust a light amount of flour over the batter to form a ball. Transfer ball to a parchment or Silpat lined baking sheet and flatten slightly into an 8 inch circle. Cut circle into 8 wedges before baking.
Bake at 400 degrees F for 18 minutes (mini scone pan) or 20-25 minutes (baking sheet) or until set and a tester inserted in center comes out clean.
Remove from oven and cool in/on pan for a few minutes before transferring to wire rack to cool completely.
Once cool, top with cream cheese frosting as desired.
Makes 16 mini scones or 8 standard scones.
The Cookie Princess
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