• Prep Time: 15 mins
  • Cooking Time: 22 mins
  • Serves: 16

Red Velvet Scones

  • Recipe Submitted by on

 Ingredients List

  • 1 1/4 cup Red Velvet Cake Mix (I used Duncan Hines)
  • 1 1/4 cup flour (plus a little extra for dusting)
  • 8 tablespoons of cold butter
  • 3/4 cup skim milk
  • For the glaze:
  • 1 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla or one vanilla bean, scraped


Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Do not grease.
Mix together the cake mix and flour in a large bowl.
Use a pastry cutter or a sturdy fork to cut in the cold butter until the mixture looks crumbly.
Create a well in the center of the bowl and pour in the milk. Use a wooden spoon to gently mix the milk into the rest of the mixture. Just like in making biscuits, try not to over mix. Only mix until the dough has JUST formed. Tip: make things easier on yourself by trying to keep the dough all in the center of the bowl, like you're forming a dough ball.

Dust a small handful of flour over the dough in the ball, and with well floured hands, gently knead the dough into a ball.
Divide it into two portions. Form each portion into a disc (slightly domed on the top) and place them both on the same baking sheet.
Use a greased knife to cut both discs into 8 wedges.

Bake for 20-22 minutes until a toothpick inserted comes out clean.

For the glaze:
Whisk together the powdered sugar, milk, and vanilla. Spoon glaze over the cooled scones before serving.

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