Mardi Gras King Cake Scones

Mardi Gras King Cake Scones

Last week, without thinking, I posted three dinner recipes in a row. Usually, I try to break things up a bit with a salad or dessert or some other post. So this weekend, I thought I’d make more “fun” things!

Mardi Gras King Cake Scones

Mardi Gras King Cake Scones

Well, what’s more fun than Mardi Gras? Even if you don’t celebrate it as a “holiday” you gotta admit that foods that come out of New Orleans, Cajun and Creole, are always good! I put up a collection of Mardi Gras Recipes just the other day. The cuisine is vibrant and tasty, with just a bit of heat or in this case, just a bit of sweet!

I have been dusting off my scone making skills (I made these Dried Cherry & Chocolate Scones, too) and bought a Scone Pan for the purpose. Now a scone pan is optional, but I’d highly recommend one if you love scones. I also bought Wilton Bright Sugar Crystals which are gorgeous but run about $4.50. On the plus side, the crystals include pink if you’d like to make these for Valentine’s day.

As you can see, these are not the cheapest scones to make, but they sure are fun for a special occasion! I only wish I had the grandkids to help me out with the decorating! They would have had a blast! Just a note: I decorated the whole top, and very generously. Had I striped it I would have been a little more conservative with the use of the sugar.

Mardi Gras King Cake Scones

Mardi Gras King Cake Scones

I adapted my recipe from Louisiana Cookin’ and chose that particular recipe because it has a little cream cheese and just a touch of almond, both which are often found in the famous King Cake. The King Cake Scones are just a little rich and barely sweet, which is great because there’s all that sugar on top.

If you’d like to make these scones for another occasion when you’re not decorating them, you might want to up the sugar a bit (maybe a tablespoon – they are barely sweet) and cut the salt back just a hair. The salt helps balance out all the sugar after the King Cake Scones are decorated, but when I had one plain, I thought it was just a bit salty.

Just a note: these scones are more on the “muffiny” rather than “crumbly” side of the scone spectrum and nice and moist. Don’t overbake, though, as they’ll firm up more when cool. The tops are pale and really not browned when finished. In my vision, the Mardi Gras King Cake Scones needed a nice, thick topping so all that sugar would stick on really well…just a little overkill to take these to the next level.

Mardi Gras King Cake Scones

Mardi Gras King Cake Scones

Mardi Gras King Cake Scones

  • Servings: 8-12
  • Difficulty: easy
  • Print

Always check scones for doneness early and often.

  • 2 ¼ cups all-purpose flour
  • 3 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons chilled unsalted butter, diced
  • 1 (3-ounce) package cream cheese, chilled and diced
  • ½ cup sour cream
  • ¾ cup whole buttermilk, divided 1/2 cup for scones, 1/4 for topping
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • glaze, recipe follows
  • Purple, yellow, and green sanding sugars

Preheat oven to 350° F. Line a large rimmed baking sheet with parchment paper (optional); set aside.

In a medium bowl, or in a food processor, combine flour, sugar, baking powder, and salt. Using a pastry blender or fingers, (or pulsing if using a food processor) cut butter, and cream cheese into flour mixture until the mixture resembles coarse crumbs with some larger clumps.

In a small bowl, whisk together sour cream, 1/2 cup buttermilk, and extracts. Add buttermilk mixture to flour mixture. Working gently, bring the mixture together with hands (or pulse in food processor) just until a sticky dough forms.

Turn dough onto a lightly floured work surface. Knead lightly to just bring together any excess flour. Push and pat into a circle about 1″ tall. Transfer to a baking sheet. Brush scones with remaining buttermilk. Cut in wedges, 8 to 12, and pull each wedge apart from the rest, leaving about 1/2″ between.

Bake until risen and nearly firm (when pressed on the top, they should have just a bit of a give) about 15 to 25 minutes. The scones will be a pale color. Let cool completely on pan.

Dip scones, after they’re completely cooled, in the glaze, using fingers or a spoon to smooth it out and fill in any nooks and crannies. Sprinkle with desired sugars before glaze sets.

Note: If using a scone pan, divide dough into 8ths, then transfer each wedge to the pan. Bake for about 20 minutes.

Creamy Glaze:

  • 1 1/2 cups powdered sugar, sifted is highly recommended
  • 1 1/2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons cream or milk, to desired consistency, divided

Stir together the powdered sugar, butter, vanilla and two tablespoons cream or milk. Add additional cream or milk, 1 teaspoon at a time, until a thick consistency is formed. The mixture will firm a bit as it sits, so work quickly when dipping the scones. There may be a little additional glaze leftover.

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I’ll post this guest post to Fiesta Friday 210, hosted by Laurena @ Life Diet Health and Jhuls @ The Not So Creative Cook.

King Cake Scones - a beautiful, moist, barely sweet cream cheese scone that would be great on any occasion - but perfect for Mardi Gras with all the glorious Sanding Suger

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40 thoughts on “Mardi Gras King Cake Scones

  1. Pingback: Mardi Gras King Cake Scones — Frugal Hausfrau – Vietnam Travel & Trade Portal

  2. Lis

    Ohmygosh these look so fun!! I haven’t had a scone in so long I almost forgot they exist, now I want them all!
    x
    thegrlwhoblog.wordpress.com

  3. The colours 😍how pretty Mollie! I don’t think stripes would have had the same effect as I was drawn here from the decoration! Shame the grandkids missed out but it looks like you had fun anyway… Next time! Oh yes, the scones lol😋they sound delicious! Thanks for linking and sharing at Fiesta Friday.

  4. I’m saving this for next year for sure! I’m in the “throws” of Mardi Gras right now, since as we all know Mobile is the birthplace of Mardi Gras – 1703 baby! Anyway, never have I been a fan of King Cakes and my wife and I were just running down some ideas yesterday on King Cake balls instead for next year. We didn’t really come up with anything solid but these are perfect! Pretty like a King Cake, hand held, and scones! Winning combination.

    • Thanks much! I did not know that about Mobile! Cool!

      So these scones taste better than any king cake I’ve ever had, which was…two!! lol!! I figured they’re more like old fashioned desserts and maybe not up to our sweetness level!

  5. ok! i have never seen anything like this! m new to foreign food because i grew up eating African dish alone! but just the look of this makes me wanna try it out! although am going to have a big problem finding most of the ingredient!

  6. I don’t celebrate Mardi Gras, but you are right – foods are amazing!! They look so happy! 😀 These look so amazing, Mollie. Lovely colors! Thanks for sharing another wonderful treat at FF party! Have a fab weekend! x

  7. You’re funny – you could have made a Tres Leche Cake but instead you used the same recipe from the same magazine I linked and posted a picture of (having made them last year) in my post from last week. I made scones and so did you – you changed the glaze and made it your own like I did with the directions. Some people are quick to acknowledge others for ideas and others aren’t! I was taken back by it Mollie – to be honest! Not many people are familiar with Louisiana Cookin’ like I am. Kind of like the hot chocolate recipe… We all blog differently and for different reasons…

    • Thanks much! I don’t think I’ve ever had a Cajun or New Orleans dish I haven’t loved and had a fantastic trip there with my son a few years ago that was so memorable. I’m glad you’re liking them!

  8. Those look awesome! You have such a nice way of presenting your food. I tried making mini king cakes a couple of years ago, and decorated them with purple, gold, and green glitter and put the miniature babies on top of them, rather than inside. The effect was more like zombie babies rising from a multicolored grave, but hey, they tasted good and that’s what matters. Here’s the post if you want a good laugh. https://foodinbooks.com/?s=madeleine%27s+ghost

    • That is so funny~~ I still haven’t figured out how to show off a lot of food, and really wasn’t all that happy with these pics, so thanks for the compliment!! I’ll be over to visit! Zombies are still very “in,” And maybe perfect for New Orleans with some of the grimmer history!

      • Yes, that was my previous house and the kitchen lighting was always an issue. Happily, my new home has a wonderful kitchen with much better lighting. But I’m with you – I like the zombie babies too. 🙂

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