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Mardi Gras Scones

I love making the Mardi Gras Cake, but I wanted a less time-consuming task today to celebrate! OMG These are addicting!
4.34 from 3 votes
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Course: brunch
Keyword: Mardi Gras, Scones
Servings: 12

Ingredients

Dry Ingredients:

  • 2 1/4 c all-purpose flour, spooned and leveled
  • 1/2 c dark brown sugar
  • 1 T baking powder
  • 1/2 t Kosher salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t cloves

Fruit and Nuts:

  • 3/4 c toasted chopped pecans
  • 1/3 c raisins, regular or golden ,plumped in boiling water and drained
  • 1 t orange zest

Dairy:

  • 10 T unsalted butter, frozen or very cold

Wet Ingredients:

  • 6 T heavy cream
  • 1 large egg, beaten
  • 1 t almond extract

Icing

  • 1 c confectioner's sugar
  • 3 T heavy cream
  • 1 T orange juice
  • 1 t orange zest

Instructions

  • In a medium bowl, whisk together the dry ingredients.
  • Toast the pecans until fragrant. Watch carefully!
  • Pour boiling water over the raisins. Once plumped, drain the water off.
  • Toss the pecans and raisins into the dry ingredients to combine.
  • Grate about 2 tablespoons of butter at a time over the flour and toss it to distribute.
  • Place the bowl in the freezer for at least 10 minutes.
  • Whisk together the cream, eggs and almond extract.
  • Make a well in the center of the dry ingredients and pour in the cream/egg mixture. Stir until dough begins to hold together and all dry indredients are absorbed . It will be crumbly. Pour it onto a clean and lightly floured surface.
  • Press together into a circular mound and cut in half. Press each half into a circle 6" in diameter of even thickness. Press with hand or use a rolling pin.
  • Slice each circle into 6 equal sections and place on a rimmed baking sheet lined with parchment paper.
  • Using a pastry brush, coat the tops with more heavy cream. Sprinkle with some turbinado sugar, if desired.
  • Bake for about 14-17 minutes until lightly browned. If your oven has a convection setting, you may bake at 350°F (convection) for about 3 h minutes AFTER the first 14 minutes.
  • Remove from the oven and set on a cooling rack for a couple of minutes, but no longer. Take the scones off the pan and place on the rack. This way, the heat will be released downward instead of upward through the scone. (Allowing them to stay on the rack while still on the pan will allow the heat to come up through the scone making them more moist and changing the texture. )
  • Mix icing ingredients and place in a small Ziploc bag. Cut a small corner off from the plastic bag and drizzle over the cooled scones and sprinkle with purple, gold and green sprinkles. Allow icing to dry before storing. ENJOY!