* Exported from MasterCook *
Scones, King Cake
Recipe By : King Arthur Baking Co.
Serving Size : 8 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
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Amount Measure Ingredient -- Preparation Method
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Filling
1/2 cup almond flour -- toasted, (48g)
3/4 cup confectioners' sugar -- (85g)
1 teaspoon espresso powder
1 teaspoon ClearJel -- Instant,*
2 tablespoons milk -- (28g)
1/2 teaspoon almond extract
*See "tips -- " below.
Dough
2 1/4 cups All-Purpose Flour -- Unbleached,, (270g)
1/3 cup granulated sugar -- (65g)
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter -- cold, cut into pats, (85g)
1/2 cup milk -- (113g)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Glaze and topping
3/4 cup confectioners' sugar -- sifted, (85g)
1/4 teaspoon vanilla extract
2 tablespoons heavy cream -- (to 3 Tbsp), (28g to 43g)
colored sugars -- for sprinkling; gold,
green, and purple are traditional
Don't have time to make a Mardi Gras King Cake? A quicker, festive
take on the traditional cake, these layered scones are stuffed with a
sweet almond and espresso filling before being finished with vanilla
glaze and brightly colored sugars.
PREP: 40 mins
BAKE: 20 to 30 mins
TOTAL: 1:40
SERVING SIZE: 112g
To make the filling: Whisk together the almond flour, confectioners'
sugar, espresso powder, and Instant ClearJel.
Add the milk and almond extract and stir until smooth. Set aside; the
mixture will thicken a bit as it sits.
To make the dough: Whisk together the flour, sugar, baking powder,
and salt. Work in the butter until the mixture is crumbly.
In a large measuring cup, whisk together the milk, egg, and extracts.
Add to the dry ingredients and mix just until evenly moistened.
To shape: Grease the wells of a standard scone pan. (To make without
a scone pan see "tips," below.) Place two tablespoons of the dough
into each well of the pan and pat to cover the bottom. Spread a
rounded tablespoon of the filling on top. Spread the remaining dough
over the filling, using your wet fingers or a small offset spatula to
cover the filling completely.
Refrigerate the scones for 20 to 30 minutes while you preheat the oven to 375F.
To bake: Bake the scones for 30 to 33 minutes, until they're golden
brown and a paring knife inserted into the center of the top layer
comes out clean.
Cool in the pan on a rack for 10 minutes before turning out of the
pan onto a serving plate.
To make the glaze: Stir together the sugar, vanilla, and enough of
the cream to make a glaze thin enough to brush. Brush the tops of the
warm scones with the glaze, and sprinkle with colored sugar while the
glaze is still soft and tacky.
Store any leftover scones, well wrapped, at room temperature for a
day or so; freeze for longer storage.
Tips: Instant ClearJel, available online from a number of sources, is
critical to the scones' filling; it holds it together during baking
and gives it body after. We don't recommend substituting a different thickener.
To bake without a scone pan: Line an 8" round cake pan with plastic
wrap. Put half the scone dough into the pan and spread it evenly with
a small spatula. Spread the filling over the dough.
On a floured piece of parchment, roll the remaining dough into an 8"
circle. Use the parchment to settle the dough over the filling in the
pan, patting it down gently. Place the unbaked scones in the freezer
for 30 minutes while you preheat the oven to 375F.
When you're ready to bake, place a piece of parchment over the scones
in the pan, then a baking sheet atop the parchment. Flip everything
over, remove the cake pan, and peel off the plastic. Using a sharp
knife or bench knife, divide the dough into eight equal wedges. Pull
each wedge back from the center 1/2" to give the individual scones
some breathing room. Bake for 30 to 33 minutes, until the scones are
golden brown. Remove the scones from the oven, transfer them to a
rack, let them cool for 10 minutes, then glaze as directed above.
Cal 387, Fat 14g, Carb 59g, Sod 167mg, Fiber 1g, Pro 7g
S(Internet address):
https://www.kingarthurbaking.com/recipes/king-cake-scones-recipe
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Per Serving (excluding unknown items): 404 Calories; 15g Fat (34.0%
calories from fat); 7g Protein; 60g Carbohydrate; 2g Dietary Fiber;
57mg Cholesterol; 365mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
NOTES : 2020 - 1231