Mix flour, sugar, baking powder and salt together.
cut in cold butter until mixture resembles coarse crumbs.
Add cream, buttermilk, vanilla, red belvet emulsion, chocolate and eggs.
Knead mixture on floured surface, add flour as needed.
Roll scone dough 1/2 inch thick.
Cut with cookie cutter.
Place scones on parchment lined baking sheet.
Place baking sheet with scones in fridge for 10 minutes.
Bake at 400 degrees 10-12 minutes.
Prepare icing
Mix cream room temperature cream cheese with powdered sugar, along with heavy cream, corn syurp and food coloring until smooth.
Pipe icing onto cooled scones, add sprinkles if desired before icing hardens.
