How about joining me for a Valentine Tea Party with some Red Velvet Scones? My sweater-clad bear is hosting today, and he's basking in the warm glow of candlelight.
This picture of my late beloved and I, was taken when we were so young. Yes, we were high school sweethearts.
My pretty teacup was given to me by dear Celeste, from Southern DayDreams, in Stephanie's last teacup exchange. Doesn't it look so pretty with the black background on my tablecloth that I made several years ago?
The recipe for the Red Velvet Scones comes from the 2015 February issue of Tea Time magazine. I made a mock Devonshire cream to serve with the scones. There's one for each of us!
Red Velvet Scones
- 2 cups all-purpose flour
- ⅓ cup plus 2 tablespoons sugar
- ¼ cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons cold salted butter, cut into pieces
- ¾ cup cold heavy whipping cream
- 1 tablespoon red liquid food coloring
- ½ teaspoon vanilla extract
- 1 tablespoon white sparkling sugar
- Preheat oven to 350°.
- Spray wells of 2 (6-well) heart-shaped baking pans with nonstick cooking spray. Set aside. (I used one heart shaped pan, and then patted the rest of the dough out and cut the scones with a heart-shaped cookie cutter.)
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
- In a liquid-measuring cup, combine cream, food coloring, and vanilla extract, whisking to blend. Add to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms and is evenly red.
- Using a levered 3-tablespoon scoop, divide dough evenly among wells of prepared pans. Pat dough into wells to create a level surface. Sprinkle scones with sparkling sugar.
- Bake until a wooden pick inserted in the centers comes out clean, approximately 15 minutes. Let cool in pans for 5 minutes. Remove scones from pan.
- Serve warm with Mock Devonshire Cream (recipe follows).
Mock Devonshire Cream (recipe is from Oxmoor House, at My Recipes):
I've never had the real Devonshire Cream, therefore I don't know how to compare it, but this was really good with the scones, and also on top of fresh berries.
1 cup whipping cream
1/2 cup sour cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in sour cream, sugar, and vanilla.
This is one of the old-fashioned prints on the tablecloth. Don't you just love these nostalgic Valentines?
Happy Valentine's Day!! xo
I am sharing this with these lovely parties: