Red Velvet Scones

Ingredients

• 1 1/4 cup Red Velvet Cake Mix (I used Duncan Hines)
• 1 1/4 cup flour 
• 8 tablespoons cold butter
• 1 cup skim milk
• 8 oz. package of cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla

For the scones:

1. Preheat the oven to 400°. Prepare a baking sheet lined with parchment paper.
2. Mix together the cake mix and flour in a large bowl.
3. Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly.
4. Create a well in the center of the bowl and pour in the milk. 
5. 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.
6. Dust a small handful of flour over the dough in the ball, and with well floured hands, form the dough into a ball and remove it to the prepared baking sheet.
7. Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter
8. Use a greased knife to cut the circle into 8 wedges (easiest to make 4 long cuts across the diameter of the circle).
9. Bake for 20-25 minutes until a toothpick inserted comes out clean.

Red Velvet goodness (the red was SO red)

For the cream cheese frosting:

1. Beat together the cream cheese, granulated sugar, and vanilla until smooth.

These scones were absolutely delicious fresh out of the oven, or just as good the second day.

The cream cheese frosting added just the right amount of sweetness.