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  • Writer's pictureTommy Centola

King Cake Scones

With the start of carnival two days away, I thought I would share with you a twist on a king cake. Scones are said to have originated in Scotland. Most people consider them to be an English dish. Here is a New Orleans twist on them.

2 1/2 cups flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

4 tablespoons chilled butter, diced

3 ounces cream cheese, chilled and diced

1/2 cup sour cream

3/4 cup buttermilk, divided

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Buttermilk glaze to follow

Purple, green and yellow sanding sugars

Preheat oven to 350℉. Line a rimmed baking sheet with parchment paper; set aside.

In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut butter and cream cheese into flour mixture until the mixture resembles coarse crumbs.

In a small bowl, whisk together sour cream, 1/2 cup buttermilk, and extracts. Add buttermilk mixture to flour mixture. Working gently, bring mixture together with hands until a sticky dough forms. Turn dough onto a lightly floured surface. Knead lightly 4 to 5 turns. Using a rolling pin, roll dough into a circle 1-inch thick. Cut wedges from dough and place n prepared baking sheet. Brush scones with remaining 1/4 cup buttermilk.

Bake until lightly browned, about 20 to 25 minutes. Let cool completely on pan. Drizzle scones with Buttermilk Glaze, and sprinkle with colored sugars before glaze sets.

Buttermilk Glaze

1 cup confectioners' sugar

1 to 2 tablespoons buttermilk.

In a small bowl, whisk confectioners sugar and buttermilk together until desired consistency is reached.


Good Cooking, Good Eating and Good Living!!!

My new cookbook, Creole & Cajun Comfort Food is now available online at Amazon & Barnes and Noble.

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