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.
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.