Once you have had a scone (and not just any scone, but one that is flaky and moist) you begin to wonder: where have you been my entire life? Well, I already have a base recipe that I have been playing with for some time, which gives you just that: a flaky and moist scone. So when we started talking about what direction to take this post, we decided… Why not? More red velvet!
So we started with the original recipe I used from Alton Brown, found here, and did two variations that I had already tried before to as a starting point – Blueberry Lemon and Cranberry Orange. These are probably more “staple” flavors for scones. From there we looked in our pantry and found some dried bing cherries and almond extract. As you will learn, Tia is an almond fiend and was super excited to try out Cherry Almond Scones.
It wouldn’t be a red velvet experiment without some cocoa powder and red food coloring, now would it? We first tried making the scones with buttermilk instead of the cream that the original recipe calls for, after all we still had just enough buttermilk in the fridge from our last red velvet endeavor – the results of which were less than satisfying. The scones turned out more the texture of muffin tops and we decided the next go around would have to go back to cream.
The second time around we added white chocolate chunks to the mix (in place of fruit in the original recipe) and drizzled the tops with melted dark chocolate. Since Valentine’s day is around the corner, we used cookie cutters instead of a regular biscuit cutters in the shape of hearts. We thought that another great adaption to the recipe would be trying dark or milk chocolate chucks/chips might be nice inside the mix in – maybe with a cream cheese glaze for drizzling. Can I say DECADENT?
The results of our Red Velvet Experiment were mixed.
The scones were a beautiful red color, the white chocolate chunks added color variation and interest. There was just one hurdle: making the brain accept these chocolatey scones as just that – scones. I guess the fact is that scones tend to be lightly sweet or even savory, so this chocolatey decadence left the brain boggled as to what it was. The easiest way to explain this is that we brought a variety of flavors into work after making them and the response was thus “those scones were awesome, and so were those red cookies!”
All in all they were delicious so we recommend trying them and maybe even doing some of your own experimentation with the idea. Let us know if you come out with something worth trying!
- 2 cups flour
- 2 tablespoons cocoa powder
- 4 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup sugar
- 4 tablespoons butter
- 2 tablespoons shortening
- ¾ cup cream
- 1 egg
- ½ ounce red food coloring
- ½ teaspoon vanilla extract
- 1 cup white chocolate chunks or chips
- Heat oven to 375°F.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, salt and sugar. Mix well.
- Cut in butter and shortening. In a separate bowl, combine cream with beaten egg, food coloring and extract.
- Add cream mixture to dry ingredients using a fork, until dough starts to form.
- Add chocolate chunks or chips to mixture and fold into dough using spatula or hand (do not over handle dough).
- Turn dough out onto a floured surface. We used flour on parchment to avoid red counter tops!
- Roll dough out and cut into biscuit size rounds using biscuit or cookie cutter and place on cookie sheet.
- Bake for 15 minutes or until brown on bottom.