I hope everyone had an amazing Valentine’s Day! Josh and I like to keep it casual with a nice meal at home. A couple days ago, I made these scones to celebrate our five year anniversary and Valentine’s Day! I made it a challenge by keeping the whole thing vegan.
Obviously, you don’t have to make these vegan. But, I think this is a simple enough recipe for you to turn it vegan or gluten-free (with gluten-free flour). Instead of butter, I used Earth Balance (I heard cold coconut oil also works). Instead of regular milk, I used coconut milk (it has a thicker consistency). You’re also welcome to make the icing with cream cheese for something a little extra!
red velvet scones
- 2 1/4 c. whole wheat flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 c. white sugar
- 1/3 c. cocoa powder
- 6 tablespoons of cold butter, cut into pieces
- 3/4 c. milk
- 1 tbsp. red food coloring
- 1 tsp. vanilla extract
- 6 oz. white chocolate chips
- 2 tsp. milk
- 2 c. powdered sugar
- Preheat oven to 350 degrees Fahrenheit. Mix all the dry ingredients together, including the cocoa powder.
- Using a pastry cutter (or your hands), cut the butter into the mix to form a crumb. If using coconut oil, be careful not to overheat it and make it melt.
- Mix milk and vanilla extract. Knead into dough. Knead red food coloring into dough. I used a mixer with a bread attachment for this part. If using your hands, I recommend gloves so you don’t stain your hands.
- Flour a clean surface and turn out dough. Roll flat to 2″ thick. Use a heart-shaped cookie cutter to cut scones. Place onto baking stone or a baking sheet lined with parchment paper. Bake for 22-25 minutes.
- While the scones are baking, prep the icing. Melt the white chocolate chips with the milk in the microwave for 30 seconds, or until completely melted. Mix in powdered sugar until desired consistency.
- While the scones are cooling, ice them with the icing mix. Allow scones and icing to cool for 5 minutes before serving.