From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, NY

King Cake Scones

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When our son and his family lived in Baton Rouge for a year, they became hooked on Louisiana’s King Cake.   I then looked and found this recipe for King Cake Scones on King Arthur’s website.   They are delicious and just require a little extra work to make the almond filling.   Traditionally yellow, purple and green colored sugar is sprinkled on the confectioner’s sugar.   I tried unsuccessfully to color white sugar with food coloring.   I did find nicely colored sugar at the grocery store.

King Cake Scone Recipe

Filling:   Combine the filling ingredients below and set aside to thicken.
  ½ cup toasted almond flour
  ¾ cup confectioner’s sugar
  1 tsp espresso powder
  1 tsp instant ClearJel or gelatin
  2 tbsp milk
  ½ tsp almond milk

Dough:   Cut the butter into the flour/butter mixture below  . Add the milk mixture to the dry ingredients.   Knead a few times to bring the ingredients together.   Divide in half, rolling each half into a similar shape.   Spread the filling over one half and top with the other half.   Press down on the dough to secure the filling.   Cut into triangle shapes and refrigerate for 20-30 minutes.

  2 ¼ cups flour
  1/3 cup sugar
  2 tsp baking powder
  ½ tsp salt

  6 tbsp cold butter

  ½ cup milk
  1 large egg
  1 tsp vanilla
  ½ tsp almond extract

Bake for 20-30 minutes until golden brown.   Cool.

Glaze topping:   Combine to make the glaze thin enough to brush on warm scones:

  ¾ cup confectioner’s sugar
  ¼ tsp vanilla
  2-3 tbsp heavy cream
  Colored sugar for sprinkling
    (Gold, green and purple are traditional)