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Red Velvet Scones

Author: Charlotte Bothe

These scones offer the flavor and texture of red velvet cake, without the hassle of making and frosting an actual cake. Enjoy them with clotted cream or cream cheese filling — or both!

At a glance

12 to 14 scones


Choose your measure:


  • 3/4 cup heavy cream
  • 1 large egg
  • 1 tablespoon red velvet cake flavor
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup King Arthur Triple Cocoa Blend, or natural cocoa powder
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • sparkling white sugar, for decorating


  • 1/2 cup cream cheese, softened
  • 1/2 cup (2 ounces) confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy or whipping cream
  • 1/2 pint fresh raspberries, for serving


  1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.
  2. To make the scones: Combine the cream, egg, and flavor. Set aside.
  3. In a separate bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.
  4. Work in the butter until the mixture is crumbly.
  5. Add the cream mixture, stirring just until the dough comes together.
  6. On a lightly floured surface, shape the dough into a 1"-thick circle.
  7. Cut scones into 2 1/8" rounds, and transfer to the prepared baking sheet. Sprinkle with sparkling sugar, if desired.
  8. Bake the scones for 15 to 17 minutes. Remove them from the oven, and transfer to a rack to cool.
  9. To make the filling: Beat the cream cheese, sugar, and vanilla until fluffy.
  10. Add the cream, and whip until soft peaks form.
  11. For each serving, split a scone in half; dollop on filling; add berries, and top with the other half of the scone.
  12. Yield: 12 to 14 scones.