Red Velvet Scones Recipe (2024)

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These red velvet scones require just a few simple ingredients. They are so moist and topped with a delicious vanilla glaze!

Red Velvet Scones Recipe (1)

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 theseexactly 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.
Red Velvet Scones Recipe (2)

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!

Red Velvet Scones Recipe (3)

Yield: 16

These red velvet scones require just a few simple ingredients. They are so moist and topped with a delicious vanilla glaze!

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Do not grease.
  2. Mix together the cake mix and flour in a large bowl.
  3. Use a pastry cutter or a sturdy fork to cut in the cold butter until the mixture looks crumbly.
  4. 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.
  5. Dust a small handful of flour over the dough in the ball, and with well floured hands, gently knead the dough into a ball.
  6. 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.
  7. Use a greased knife to cut both discs into 8 wedges.
  8. 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.

Red Velvet Scones Recipe (4)
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published on January 23, 2018

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28 thoughts on “Red Velvet Scones Recipe”

  1. I too struggle with the holiday blogging stuff! One of my blogging goals this year is to get better at it. Chances are I will do the same thing as you and just stick with the flavors and colors. Pink frosting clearly makes something a Valentines’ Day dessert right?

  2. Oh, these scones look so moist and would go perfect with a cup of tea! Thanks for reminding me about Valentine’s coming up….I need to get baking! 🙂

  3. I’m not good with the holiday cutesy stuff, either. I just don’t have that crafty/decorating gene! But I can totally get behind these red velvet scones…they turned out just gorgeous! Loooooooove your pictures, too. And thanks so much for the shout-out on my cheesecake brownies–that just made my day. 🙂

  4. I LOVE this Ashton. I can’t wait for the month of red velvet. 🙂

  5. Going to make these for my kiddos for breakfast today!!! Why wait for February? Do you think it would work with strawberry cakeix as well?

    • Yes! I have big plans for more cake mix scones 🙂

      • I made them with chocolate cake mix today and they turned out yummy!

  6. These look amazing! What a fabulous idea to serve up for Valentine’s Day breakfast. Pinning 🙂

  7. What a way to start breakfast! I am starting to get into scones now. Nice twist!

  8. I am all ready for all your fun red desserts! Bring it on! And cake mix for scones? What a great idea! I am so picky about my scones…they CANNOT be dry. These look like they are that perfect scone texture that I love!!!!

  9. Yum!!! These look delicious!

  10. I tried to fix these this morning. My dough was so wet, I just couldn’t form it into a disc. I fixed them like drop biscuits and they looked like cookies but my girls said they were good! Would love to know if anyone else has the same problem.

    Also, I still cannot get anything to pin from your website? Is there some security feature or something that I don’t understand ha ha??

    Thanks for the recipes :-).

    • No! I have no idea what’s going on! There are two of you who can’t pin, and it’s so random! Which Pin button are you using? The one in the post, the one in the box below the post, or one in your tool bar?

      I’ll add a note to the instructions– you may need to just add a little more flour to firm it up a bit. And you seriously can’t mix it too much. I’ll add another note– it’s really more of a folding motion the whole time instead of a stirring….. Do you think either of those things would have made a difference to your batch?

      • I have tried pinning every possible way and it won’t work!

    • Also… I may just have to make more scones so I can write more specific instructions 🙂 Hmm….. Maybe turtle scones?

  11. Red Velvet is so Valentine’s day and these scones look great! I love making scones, in fact I make some almost every weekend. Guess I have to try red velvet next time. Thanks for the recipe

  12. Pingback: 100+ Cake Mix Recipes - Something Swanky

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  14. Great idea but the dough is waaay too wet. Barely possibly to form and dough ball let alone slice them.

  15. Pingback: Carrot Cake Scones - Something Swanky

  16. Lovely recipe! Is it possible to use almond milk instead of skim milk? Thanks 🙂

    • Shouldn’t be a problem, although I haven’t tried that myself 🙂

Comments are closed.

Red Velvet Scones Recipe (2024)

FAQs

What is the secret to making good scones? ›

Baking tips for making the perfect scones

The colder the better when it comes to scones, we recommend a chilled bowl and pastry cutter too. Use pastry flour: This will create a noticeably lighter scone. However, self-raising flour works just as well and creates a higher rising scone that holds its shape nicely.

What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

What is better for scones buttermilk or heavy cream? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

Why are my scones not fluffy? ›

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

Which flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

How thick should you roll out scone dough? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Should butter be cold or softened for scones? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

What is the difference between a scone and a shortcake? ›

But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.

Should you knead scone dough? ›

By kneading the scone dough, the gluten is made active and the scone is then no longer cake-like but rather bread-like. Bread needs to be kneaded but scones need to be treated with the lightest of touches to remain airy.

What do British people call scones? ›

A Biscuit (U.S.) Is a Scone (U.K.)

A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.

Why do my scones go flat and not rise? ›

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

Why do my scones spread out and not rise? ›

The most likely reason I can think of is that you omitted the leavening, or what you used was flat. Another reason might be that your dough was too warm when you baked it, so it spread more while baking. Of course, scones are not yeast products, so they shouldn't rise as much as bread would.

How do you make scones rise and not spread? ›

Pack the scones closely on the baking tray so they will support each other as they rise rather than spreading. Make scones the day you need them – they taste far better warm.

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