Red Velvet Cream Cheese Scones

This morning I woke up and thought, there are so many versions of Red Velvet.... Red Velvet Cupcakes, Red Velvet Cheese Cake, even Red Velvet Ice Cream. I've been in the mood for scones for the past few weeks so I thought, why not Red Velvet Scones?! I made my scones sugar free, but you can surely make them with sugar if you wanted to. I'll tell you how...

Here's some of the basic ingredients you'll need:
 

 

Recipe as follows.....

Red Velvet Cream Cheese Scones

3/4c Cold Unsalted Butter (1&1/2 sticks) 

1c Cold Buttermilk 

1t Vanilla Extract

1T Red Food Coloring 

1/2c Sugar or Sugar Substitute (I used XyloSweet) 

*NOTE: Most Substitutes say they're 1:1, but sometimes that's not the case. If you don't have XyloSweet use what you have. Experiment with the 1/2c first then lessen or add more if needed with  the next batch you make. 

1/8t Instant Decaf Coffee (I used Starbucks Via) 

A pinch of Salt 

2&3/4c All Purpose Flour 

1/4c Dutch Processed Dark Chocolate Powder 

2&1/2t Baking Powder 

1/2t Baking Soda

4oz. Cream Cheese (1/2 block) 

Preheat oven to 425 degrees. Place Butter, buttermilk, extract, food coloring, sugar, coffee & salt in your food processor & blend until smooth. Add 3/4c flour & 1/4c cocoa powder along with your baking powder & baking soda, blend for about 10 seconds. Use a spatula to scrape the sides of the bowl if needed. Add the remaining 2c of flour and blend till dough is uniform. 

 Generously flour the surface you'll be working on before you start taking the dough out, so that it doesn't stick to your counter. Take the dough out a little at a time so you can add chunks of cream cheese to it. 

 

After you've taken all the dough out & have incorporated your cream cheese dust the dough with a little flour, ball it up, & divide the dough in two. Then pat each half into 8 inch circles about 1/2 inch thick. Sprinkle each half with sugar (or sugar substitute) & lightly press the sugar into the dough. Cut each round into 8 wedges with a sharp knife. 

Place the scones on a baking sheet lined with parchment paper (or you could just spray your baking sheet with Pam, as what I did) about 1/2 inch apart & bake for 15-18 minutes. 

Best when served warm.

Store refrigerated in an airtight container for up to a week.

Warm them up in the microwave for about 15-20 seconds & enjoy! 

*NOTE: If using XyloSweet, try to consume them in a few days. I find that on the 3rd/4th day it sort of has an after taste, but it certainly doesn't if you eat them right away. 

Thanks for stopping by! I hope you enjoy this recipe as much as I've enjoyed experimenting with it. See you next time. AloooooooooooooooHA!