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These Red Velvet Scones are crispy on the outside, tender on the inside, and bursting with a rich, chocolatey flavor. Topped with a sweet vanilla whipped cream, this decadent treat makes the most delicious breakfast or dessert!

Red Velvet Scones

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These Red Velvet Scones are crispy on the outside, tender on the inside, and bursting with a rich, chocolatey flavor. Topped with a sweet vanilla whipped cream, this decadent treat makes the most delicious breakfast or dessert!
Course Breakfast, Dessert
Cuisine American
Keyword dessert recipe, red velvet recipe, scone recipe, valentines day recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 312
Author Gayle

Ingredients

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 3 teaspoons baking soda
  • ½ teaspoon salt
  • 3 scoops Vital Proteins® Marine Collagen Peptides
  • ¼ cup heavy whipping cream
  • 3 teaspoons liquid red food coloring
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon course sugar for topping if desired

Vanilla whipped cream

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons vanilla bean paste or vanilla extract

Instructions

  • Preheat oven to 350°F. Line a medium baking pan with parchment paper. Set aside.
  • In a large bowl, whisk flour, sugar, cocoa powder, baking soda, salt, and Vital Proteins® Marine Collagen Peptides. Set aside.
  • In a small bowl, add whipping cream, red food coloring, and vanilla extract. Stir to combine.
  • Make a well in dry ingredients and pour in heavy cream mixture. Stir until just combined. If mixture is too dry, add 1/2-1 additional tablespoons of heavy cream.
  • Turn dough out onto prepared pan and shape into a 7-inch disk. Cut dough into 8 wedges, but do not separate pieces. Sprinkle with course sugar.
  • Bake for 20-24 minutes, or until a toothpick inserted into middle of scones comes out clean. Remove from oven and let cool on pan completely before cutting into wedges.
  • To make whipped cream, in a large bowl, beat heavy whipping cream with an electric hand mixer until stiff peaks form. Add in powdered sugar and vanilla extract, beating until combined.
  • Top cooled scones with vanilla whipped cream.

Notes

Lightly adapted from Paula Deen's Holiday Baking magazine - 2017

Nutrition

Serving: 1g | Calories: 312kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 571mg | Potassium: 102mg | Fiber: 2g | Sugar: 16g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg