Red Velvet Scones

Name: Red Velvet Scones
Ingredients: 2 cups All-purpose Flour; 1/2 cups White Sugar; 1/4 cups Unsweetened Cocoa Powder; 3 teaspoons Baking Soda; 1/2 teaspoons Salt; 3 Scoops Vital Proteins(R) Marine Collagen Peptides; 1/4 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

14 ingredients

8 steps

Ingredients

2 cups All-purpose Flour
1/2 cups White Sugar
1/4 cups Unsweetened Cocoa Powder
3 teaspoons Baking Soda
1/2 teaspoons Salt
3 Scoops Vital Proteins(R) Marine Collagen Peptides
1/4 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

Directions

1

Preheat oven to 350°F. Line a medium baking pan with parchment paper. Set aside.
2

In a large bowl, whisk flour, sugar, cocoa powder, baking soda, salt, and collagen peptides. Set aside.
3

In a small bowl, add whipping cream, red food coloring, and vanilla extract. Stir to combine.
4

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.
5

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.
6

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.
7

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.
8

Top cooled scones with vanilla whipped cream. Enjoy!