Ingredients
The following ingredients have 4 Servings
- 2 1/4 cups White Lily Self-Rising Flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons cold butter, (cut into pieces)
- 3/4 cup heavy whipping cream
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 6 ounces cream cheese, (softened)
- 4 tablespoons butter, (softened)
- 1 to 1 1/2 cups confectioners' sugar
- 1 1/2 to 2 tablespoons milk
Instruction
- Line a baking sheet with parchment paper and preheat oven to 350 degrees.
- In a large bowl, whisk together flour, sugar, and cocoa powder.
- Use a pastry blender or your fingers to cut the butter into the flour mixture. You don't want any butter pieces bigger than the size of a pea.
- Add the food coloring and the vanilla extract to the heavy cream.
- Make a well in the center of flour mixture and pour cream mixture in the well.
- Stir until combined. Shape into a ball and place on a lightly floured surface. Press into a circle about 7 to 8 inches across. Cut into 6 wedges.
- Place wedges on prepared pan. Place in oven and bake 22 to 23 minutes. Let cool.
- To make drizzle, use electric mixer to beat cream cheese and butter until smooth.
- Gradually beat in 1 cup confectioners' sugar.
- Beat in 1 1/2 tablespoons of milk. If you want it sweeter, add another 1/2 cup confectioners' sugar and 1/2 tablespoon milk.
- Place cream cheese drizzle in a plastic bag. Snip the corner and drizzle on the scones.
