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 Scones are a delightful little snack to enjoy with a cup of tea or coffee or just alone. Depending on the recipe, scones can be cakey and sweet or lightly sweet with a firm crumb. Personally, I prefer a lightly sweet with a bit of chew. I found in my files a recipe for Red Velvet Scones from the King Arthur Flour catalogue. This wonderful recipe takes little time to prepare, but you do need to invest in a special item, Red Velvet Cake Flavor. It’s available on Amazon, King Arthur Flour or, if you fortunate like me, my local baking supply store, Shore Cake Supply (they do ship!). I would use the flavoring in place of red food coloring for red velvet cake, red velvet pancakes and red velvet Madeleines. Besides the flavoring, you’ll also need heavy cream, an egg, flour, granulated sugar, baking powder, salt, unsalted butter and sanding sugar. I substituted buttermilk for the heavy cream, because that’s what I had on hand. I didn’t make the filling for my scones, but red velvet cake is known to be frosted with a luscious cream cheese frosting. There is a cream filling that goes along with these scones for which you’ll need cream cheese, confectioners’ sugar, vanilla extract, heavy or whipping cream and fresh raspberries (optional). When this recipe was edited for print, it included the baking temperature, but neglected to include a baking time. I used my oven’s convection setting and baked for 15-17 minutes. The scones came out beautiful. They rose nicely and had a nice tight crumb. My husband and I didn’t miss the cream cheese filling. They went well with our morning coffee and afternoon tea. Red Velvet Scones From King Arthur Flour catalogue Yield: 12-14 scones Scones ¾ cup (6-ounces) heavy cream 1 large egg 1 tablespoon (1/2) Red Velvet Cake Flavor 2 cups (8-1/2 ounces) unbleached all-purpose flour ½ cup (3-1/2 ounces) granulated sugar 1 tablespoon baking powder ¼ teaspoon salt 6 tablespoons (3 ounces) unsalted butter Sparkling sugar, for decorating Filling 4 ounces cream cheese, softened ½ cup (2 ounces) confectioner’s sugar, sifted ½ teaspoon vanilla extract 1 cup (8-ounces) heavy or whipping cream ½ pint fresh raspberries, for serving Preheat the oven to 425°. Grease a baking sheet, or line with parchment paper. For the scones, combine the cream egg and flavor. In another bowl, whisk together the four, cocoa powder, sugar, baking powder and salt. Work in butter until the mixture is crumbly. Add the wet ingredients, stirring just until the dough comes together. Turn the dough to a lightly floured surface, shape it into a circle 1” thick. Cut out scones into 2-1/8” rounds and transfer to a baking sheet. Sprinkle the sparkling sugar on top of the scones. Bake for approximately 10-15 minutes. Use a toothpick to check for doneness.* For the filling, beat the cream cheese, sugar, vanilla until fluffy. Add the cream and whip until soft peaks for. For each serving, split a scone in half; dollop on filling, add berries; and top with the other half of the sconce. *Unfortunately, the recipe from the catalogue didn’t have the baking time. I used the convection setting on my oven and baked the scones for approximately 15 minutes. 
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