Description
These Red Velvet Scones are crispy on the outside, tender on the inside, and bursting with a rich, chocolatey flavor!
Ingredients
- 2 cups All-purpose Flour
- ½ cups White Sugar
- ¼ cups Unsweetened Cocoa Powder
- 3 teaspoons Baking Soda
- ½ teaspoons Salt
- 3 Scoops Vital Proteins® Marine Collagen Peptides
- ¼ cups Heavy Whipping Cream
- 3 teaspoons Liquid Red Food Coloring
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Coarse Sugar For Topping, If Desired
- FOR THE WHIPPED CREAM:
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 2 teaspoons Vanilla Extract
Preparation
Preheat oven to 350ºF. Line a medium baking pan with parchment paper. Set aside.
In a large bowl, whisk flour, sugar, cocoa powder, baking soda, salt, and collagen peptides. Set aside.
In a small bowl, add whipping cream, red food coloring, and vanilla extract. Stir to combine.
Make a well in dry ingredients and pour in heavy cream mixture. Stir until just combined. If mixture is too dry, add 1/2 to 1 additional tablespoons of heavy cream.
Turn dough out onto prepared pan and shape into a 7-inch disk. Cut dough into 8 wedges, but do not separate pieces. Sprinkle with coarse sugar.
Bake for 20–24 minutes, or until a toothpick inserted into middle of scones comes out clean. Remove from oven and let cool on pan completely before cutting into wedges.
To make whipped cream, in a large bowl, beat heavy whipping cream with an electric hand mixer until stiff peaks form. Add powdered sugar and vanilla extract, beating until combined.
Top cooled scones with vanilla whipped cream. Enjoy!
