From the Kitchen of The Pearl of Seneca Lake B & B
Dundee, NY
King Cake Scones
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Return to Home PageWhen 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 milkDough: 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 salt6 tbsp cold butter
½ cup milk
1 large egg
1 tsp vanilla
½ tsp almond extractBake 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)