Red Velvet Scones with White Chocolate Chips
Delicious Red Velvet Scones are an easy teatime treat! They start with a box of cake mix, are studded with white chocolate chips, and topped with a simple vanilla glaze.
Servings: 8 scones
Ingredients
Scone Ingredients
- 1 1/4 cups Red Velvet Cake Mix I used Duncan Hines Perfectly Moist Red Velvet Cake Mix
- 1 1/4 cups all-purpose flour
- 8 tablespoons cold butter, unsalted cut into pieces
- 2/3 cup milk or half and half
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
Glaze Ingredients
- 1 cup sifted confectioners’ sugar
- 1 teaspoon vanilla
- 2 - 3 tablespoons milk or half and half
Instructions
To Make Scones:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine cake mix and flour in bowl of food processor; Pulse a few times to combine.
- Add cubed cold butter to processor and pulse until mixture has pea-sized crumbs.
- Add mixture to medium bowl and mix in white chocolate chips. Add vanilla to milk and stir into flour mixture until mixture holds together.
- Knead dough with well-floured hands to form a ball. Place dough on prepared pan and gently press down to form an 8- or 9-inch domed circle.
- Cut circle into 8 wedges with a greased knife or bench scraper. Chill scones for at least 15 minutes up to an hour in the refrigerator before baking. Chilling the scone dough after forming helps keep the butter cold that creates that flaky texture.
- When ready to bake, place 2 inches apart on parchment paper.
- Bake 20 to 25 minutes or until edges are starting to brown and centers are set.
- Transfer scones to wire rack to cool completely. When cool, drizzle with glaze.
To Make Glaze:
- Mix sifted confectioners’ sugar with vanilla. Add milk (or half and half), 1 tablespoon at a time, thinning to desired consistency.
- Drizzle over cooled scones and allow to set before serving.
Notes
- If you don’t have a food processor, cut in butter with pastry blender or two knives.
- You can freeze scones unbaked and pull out one or two at a time to bake as needed. Flash freeze unbaked scones, then wrap well in plastic wrap and place in freezer bag. Bake from frozen as directed, adding a few minutes extra to your baking time.
- Leftover scones will keep at room temperature in an airtight container for 2 days or in the refrigerator for 5 days.
- You'll have enough cake mix leftover for a second batch of 8 scones.