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A year ago, when starting this blog, I wrote one of my first ever posts about a kid-sized king cake that I enjoy making with my kids during Mardi Gras season. And I now have a sourdough King Cake Recipe that is over-the-top incredible if you are a sourdough baker. But sometimes you need something festive that’s quick and takes no prep time – Enter these King Cake Scones!
These sweet King Cake Scones only take about 30-40 minutes…start to finish! No rise time. No kneading dough. Basically, the perfect sweet treat to celebrate the Carnival Season when you want something fast, easy and delicious. I know you’ll love these easy cinnamon sugar scones!
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Table of Contents
How to Make King Cake Scones
Cinnamon Flavor
These King Cake Scones are based on the flavors in my mini king cake recipe. Traditionally, king cake is flavored with cinnamon, though you may find other flavors now as well: vanilla, cream cheese, etc… I based the scone recipe off of these chocolate chip scones which we love. The scones themselves are not super sweet with only ⅓ cup of sugar in the dough. The cinnamon sugar filling and the glaze on top really give these king cake scones their sweetness and the balance between the two is perfect.
Grating Butter
One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.
Preheat Oven
I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. They don’t bake very long and the high heat reacts with the baking powder giving them a beautiful rise. Basically, for this recipe, you won’t want to cut corners. Preheat the oven before baking these king cake scones.
Use a Light Hand
Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and fold it over in a kneading motion two-three times. And that’s about all you’ll want to “work” this dough.
Sandwiching the Filling
Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. Roll out both halves of the dough into equal eight inch circles. Then add a sweet cinnamon filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of cinnamon filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little cinnamon mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired.
Glazing and Sprinkling Sugar
Once the scones have cooled, spread the glaze over the top. The glaze is meant to be fairly thick to allow the sanding sugar (affiliate link) to stick to it. If you want a thinner glaze, add a little more cream to thin it out. Sprinkle sanding sugar on top of the glaze in the typical Mardi Gras colors of purple, green and yellow.
My whole family loves these scones. They taste sweet, cinnamony and are super quick to make. My kids all enjoyed helping glaze and sprinkle the sanding sugar on the king cake scones. King Cake Scones are the perfect low-key way to celebrate Mardi Gras this year! Enjoy!
King Cake Scones
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Equipment
- bench scraper
Ingredients
King Cake Scones
- 2 ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold from the fridge or freezer
- 2 large eggs
- ⅓ cup heavy cream
- ⅓ cup milk
Scone Filling
- ⅓ cup brown sugar
- ⅓ cup powdered sugar
- 2 Tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
Scone Topping
- 1 cup powdered sugar
- 3-4 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- green, yellow and purple sanding sugar
Instructions
Scone Dough
- Preheat the oven to 425ºF.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
- Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
- Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
- Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections. Let rest while you mix together the filling.
- To a small bowl, mix together the scone filling: brown sugar, powdered sugar, flour, ground cinnamon, heavy cream and vanilla extract. Set aside.
- Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the cinnamon scone filling on top of one of the circles, leaving a little gap on the edges.
- Place the other 8 inch circle of dough on top of the cinnamon filling, sandwiching the scone dough together. Pinch the seams closed.
- Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
- Bake scones for 14-16 minutes until baked through and a little brown on top.
- While the scones bake, mix up the glaze. Whisk together powdered sugar, heavy cream and vanilla extract. After the scones have cooled a bit, top each scone with glaze. Sprinkle colorful sanding sugar on top of the scones. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved these!!! So easy and very moist and delicious!
Thanks for the review! They are delicious!
Can I make these with sourdough discard?
Yes! I would use my sourdough discard scone recipe and then add the filling from these king cake scones: https://amybakesbread.com/sourdough-discard-scones/. Hope that helps!
Hi Amy!!! These are fantastic!!! Do you think these could me made ahead and then frozen before baking??
I think they could be easily frozen and then baked from frozen. Add a few minutes to the baking time if you do that. Glad you love them!
Possibly better than king cake. I didnt have heavy whipping cream. Sub. 1 tablespoon of oil and equal parts milk. They turned out Amazing light and fluffy! Very forgiving and easy recipe! Thank you for sharing!
So glad you loved them. I love this recipe too! Thanks for the comment 🙂
What a great idea! I love this twist on the King Cake… ready to go back to NOLA?!?! Fun memories! 🎉 🎊 👑 🎂