Do you have things in your life that you look back on and realize they lead you to the point that you are at right now?! It’s kind of crazy to think about! For me, one of those times was when I chose to move to Texas. Three years ago (almost to the day!) I packed up life and drove to Texas. My mom made the 17-hour journey with me. Thank goodness she was with me because we ended up getting a flat tire along the way!
Flash forward to now…I’m still here in Texas and I love it more than ever! I’ve had a couple career changes along the way, but I feel it was all necessary and has lead me to the point I’m at now. I honestly wouldn’t change these experiences for anything! They have all shaped me as a person.
Speaking of shaping, I’ve got a lovely scone recipe for you. See what I did there?! 😉 These aren’t just any scones, they’re red velvet scones! They get their red velvetness (is that a word?!) from a cake mix. If you’re not a fan of cake mix recipes, don’t turn away! I promise these scones have the iconic crumbly texture of a traditional scone. My favorite part is the cream cheese glaze, which brings them right into dessert territory. You can definitely have them breakfast though! I certainly have!
Preheat oven to 400 and line a baking sheet with parchment paper. In a large bowl, stir the flour and cake mix together.
Add the butter and mix it in with a pastry blender until a crumbly mixture forms
Gradually add milk. Stir until everything comes together.
Turn dough onto a cutting board and roll it out – flouring as needed- into a foot long rectangle about (2/3 inch thick).
Cut down the middle of the rectangle, then cut into 12 squares.
Then, cut diagonally into each square.
Bake for 20-25 min
Transfer the scones to a wire rack and let them cool
while you prepare the glaze. (Warm the glaze until it’s pourable)
Once Scones have cooled, place wax paper under wire rack,
and drizzle glaze over each scone. Top with sprinkles if desired.