Red Velvet Scones

Valentine's Day is around the corner and while chocolate and roses maybe the most sought after, I like to start the day with breakfast, so I  came up with a special scone for the occasion. In addition, Go Red for Women in February has become as popular as the pink ribbon for breast cancer in October and I wanted to emphasize this as much as the one day we exchange gifts of love.

My Grandma Gladys died, at age 72,  of heart disease in 1973, the day before our daughter Kelly turned one year old.  Because of her condition, she never even got to hold her youngest great-granddaughter--something that made me extremely sad.  Awareness and prevention is the focus of various events that are held all over the country in hopes that one day heart disease and stroke will be a thing of the past;  heart disease still remains the #1 killer of women, ahead of the top three cancers.

Red Velvet Scones
4 cups King Arthur all-purpose flour
2 T. Dutch-processed cocoa
1 T. baking powder
1 tsp. baking soda
1/3 cup granulated sugar
1 tsp. salt
10 T unsalted butter, cut into 1/2-inch pieces
1 1/3 buttermilk
1 large egg
2 tsp. Red Velvet Cake Flavor (or 1 T red food coloring)

3 T. half & half
Sparkling Sugar
Preheat oven to 400F-degrees.  Line a baking sheet with parchment paper.

In a stand mixer, with a paddle attachment, mix all the dry ingredients.  Add the butter pieces, in batches, until it is mixed into the dry ingredients.  Whisk the egg and Red Velvet Cake Flavor (or food coloring) into the buttermilk.  While the mixer is running, slowly add the buttermilk mixture and beat just until the dough comes together.  Transfer the dough to a lightly floured bread board and knead a few times until the dough is smooth.  Roll out the dough to 3/4-inch thick and cut with a round or heart-shaped cookie cutter.

Transfer scones to a baking sheet and brush the tops with the half & half, then, sprinkle with the sparkling sugar.

Bake in the preheated oven 15 to 17 minutes until done.  Let cool while you make the Mock Devonshire Cream (optional, but sooooo good!)

Mock Devonshire Cream
8 oz. pkg. of cream cheese
1 cup heavy cream
1 cup confectioners' sugar
1 tsp. lemon zest
2 tsp. lemon juice

In a stand mixer, using the whisk attachment, beat the cream cheese until light and fluffy.  While the mixer is running, slowly add the heavy cream.  When the cream cheese and heavy cream are thoroughly combined, add the confectioners' sugar, lemon zest and juice.  Start the mixer on low and gradually speed up to high to whip the cream.  Place in a bowl and serve with the scones.  Additionally, you could also have some raspberry or strawberry jam to top the cream!

After breakfast, take a walk with the one you love for exercise...and some alone time--it's good for the heart.  Enjoy!