Red Velvet Scones

Red Velvet Scones are perfect for Valentines Day.  These heart shaped scones are moist and have a nice subtle chocolate flavor.  The scones are served with a Mascarpone Cream which is just delicious.  It really compliments the flavor of the scones.

I adapted the directions a bit in this recipe.   The butter was cut into the flour mixture. I like to grate my butter and work it into the flour mixture with my fingertips.

 I did not have  heart-shaped baking pans but  I did have a heart-shaped cookie cutter. The cookie cutter was about 2 1/4-inches across. What  I did with the dough was roll it out to 1/2-inch thickness and cut out the hearts.

Also, instead of sprinkling the sparkling sugar on the scones, I dipped one side of the scones in the sugar.

This recipe made 18-20 scones.

Red Velvet Scones
From Teatime Magazine

Ingredients:
2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold salted butter, cut into pieces or grated
3/4 cup cold heavy whipping cream
1 tablespoon red liquid food coloring
1/2 teaspoon vanilla extract
1 tablespoon white sparkling sugar
1 recipe Mascarpone Cream (recipe follows)

Directions:
1.  Preheat oven to 350 degrees F.
2.  Spray wells of 2 (6-well) heart-shaped baking pans with nonstick cooking spray.  Set aside.  Omit if you are using a cookie cutter.
3. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt, whisking well.

4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.  Set aside.  Note:  I grate the butter into the flour mixture and work with my fingertips until mixture resembles coarse crumbs.
5. In a liquid-measuring cup, combine cream, food coloring, and vanilla extract, whisking to blend.

Add to flour mixture, stirring to combine. If dough seems dry, add more cream, 1 tablespoon at a time until dough is uniformly moist.  Working gently, bring mixture together with hands until a dough forms and is evenly red.

6. For Heart Shaped Baking Pans:  Using a levered 3-tablespoon scoop, divide the dough evenly among wells of prepared pans.  Pat dough into wells to create a level surface.  Sprinkle scones with sparkling sugar.
For Heart-Shaped Cookie Cutter: Place the sparkling sugar in a shallow dish.  Roll or pat dough into 1/2-inch thickness on a lightly floured surface. Cut out scones and dip one side in the sparkling sugar.   Place on a baking sheet lined with parchment or a silicone mat.
7.  Bake until a wooden pick inserted in the centers comes out clean, approximately 15 minutes.  Let the scones cool for 5 minutes.  Remove from pan and serve warm with Mascarpone Cream.


Mascarpone Cream
Ingredients:
1 (8-ounce) carton mascarpone cheese
2 tablespoons heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Directions:
1. In a medium mixing bowl, combine mascarpone cheese, cream, confectioner's sugar, and vanilla extract.
2. Beat at medium speed with a mixer until smooth and creamy.
3. Store in a covered container in the refrigerator until serving time.