These Red Velvet Scones are crispy on the outside, soft on the inside, and bursting with rich chocolate flavor!
Preparation:
Cook:
Level: Easy
Ingredients
- 2 cups All purpose flour
- ½ cups White sugar
- ¼ cups Cocoa powder without sugar
- 3 teaspoons Baking soda
- ½ teaspoon Salt
- 3 Scoops Vital Proteins® Marine Collagen Peptides
- ¼ cups Heavy whipped cream
- 3 teaspoons Red Liquid Food Coloring
- 1 teaspoon Vanilla extract
- 1 tbsp Coarse sugar for garnish, if desired
- FOR THE CHANTILLED CREAM:
- 1 cup Heavy whipped cream
- 2 tablespoons Granulated sugar
- 2 teaspoons Vanilla extract
Preparation
Preheat the oven to 350ºF. Line a medium baking dish with parchment paper. Put aside.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, salt and collagen peptides. Put aside.
In a small bowl, add whipping cream, red food coloring and vanilla extract. Stir to combine.
Make a well in the dry ingredients and pour in the heavy cream mixture. Stir until just combined. If the mixture is too dry, add an additional 1/2 to 1 tablespoon of heavy cream.
Spoon the dough onto the prepared pan and shape into a 7-inch disc. Cut the dough into 8 wedges, but do not separate the pieces. Sprinkle with coarse sugar.
Bake for 20 to 24 minutes or until a toothpick inserted in the middle of the scones comes out clean. Remove from oven and let cool completely on pan 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!
