Mardi Gras is just around the corner and will be celebrated in the US on February 28th this year. Making a traditional “King Cake” has been on my list of recipes to try for a long time. Once again I made something different but I am very happy I did.
First I made cupcakes with a granddaughter (02/08/13) and then a King Cake (03/04/14) using Pillsbury Cinnamon Rolls, which happens to be one of my easiest and most popular recipes on my blog right now.
This is my first scone recipe and the first scones I have ever made. What better time to share this flavorful scone than for Mardi Gras.
I have made lots of muffins (search muffins), biscuits (search biscuits) and even scuffins (search scuffins for 3 recipes). In case you were wondering, a “scuffin” has the shape of a muffin but the soft flaky dough of a scone and like a jelly donut, there is a sweet filling of fruit. The textures go from crisp on the outside to soft in the middle – great combination of flavors too.
This recipe is pure goodness (is that a word) without any nuts, raisins or such ingredients. Just a lot of “fat” that makes these scones appropriate for Mardi Gras and Fat Tuesday.
I not only love my hundreds of cookbooks but I also enjoy reading my magazine subscriptions. Louisiana Cookin.com, a favorite magazine featuring Southern specialties, has provided this wonderful breakfast/brunch treat. I used all of the ingredients but completely changed the baking directions because I used a scone pan instead of baking them on parchment paper.
This is one of the many pictures I took on my last visit to New Orleans, home of Mardi Gras in the US.
King Cake Scones, Adapted
- 2-1/4 cups flour
- 3 tbsp. sugar
- 2-1/2 tsp. baking powder
- 1 tsp. salt
- 4 tbsp. chilled, unsalted butter, diced
- 3 oz. cream cheese, chilled and diced
- 1/2 cup sour cream
- 3/4 cup whole buttermilk, divided (1/2 cup for the scones and 1/4 cup to brush on top before baking)
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- buttermilk glaze (see below)
- purple, yellow and green sanding sugars
Preheat oven to 425°F and lightly oil a scone pan.
Combine the flour, sugar, baking powder and salt in a bowl. Cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs.
Whisk the sour cream, 1/2 cup buttermilk and the two extracts. Add this to the flour mixture. Bring mixture together with your hands until you achieve a sticky dough.
Turn the dough out and knead a few times; flatten into a round disk. Cut the dough into 8 wedges and place each wedge in a well of the lightly oiled scone pan.
Bake until lightly browned for about 25 minutes; let cool completely. Drizzle scones with buttermilk glaze and sprinkle with the three sanding sugars.
- 1 cup confectioners’ sugar, sifted
- 2 tbsp. buttermilk
Combine above ingredients and immediately sprinkle colored sugars on top before the glaze dries. Serve with your favorite jam or cream or just eat them plain.
These scones are pretty darn good!!!
Recipe by Cooking With Aunt Juju