Jelly Beans Scones

Yup, this is a recipe for jelly bean scones.

I was planning an Easter tea party and wanted to know how some scones made with jelly beans would taste. So I came up with this recipe.
The vote was unanimous….it’s a keeper!

I did not serve mine with some icing since the jelly beans added to the sweetness. You certainly may.

Here some fun facts about jelly beans:

  • Some say that the soft and gummy inside of the jelly bean coud be traced back to another sweet treat called Turkish Delight.
  • The hard outside shell of a jelly bean also comes from another candy Jordan Almond and dates back to the 17th century.
  • Jelly beans as we know them entered the scene during the American Civil War when a gentleman name William Schrafft – from Boston – had the idea to send candy to the Union Army soldiers.
  • Jelly beans are also said to be the first bulk candy.
  • You may be surprised to find out that jelly beans were not regarded as an Easter candy until the 1930!


jelly beans scones



Jelly Beans Scones: Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons UNsalted butter – cold
  • 1 1/2 cups heavy cream
  • 1/2 cup jelly beans – halved – no licorice!
  • 1 teaspoon vanilla extract


Jelly Beans Scones: Method

In a bowl, mix the flour, salt, baking powder and sugar. Add the butter cut into little chunks.

To mix the butter and flour you have two options:

  1. Mix with the tip of your finger until the flour/butter mixture resembles fine sand.
  2. Use a pastry blender and blend until the flour/butter mixture resembles fine sand.

Make a well in the center of your butter/flour mixture, add the egg, the cream and the vanilla extract. Blend with a fork until a soft dough forms. When the fork no longer works, add the jelly beans and use floured hands to form the dough into a nice, soft and pliable dough.

Turn your dough onto a lightly floured surface. Roll out with a rolling pin until it is 1/2 to 3/4 inch in thickness.

Here again you have various options:

  1. When you are rolling out your dough, shape it into a circle about 8 inches wide. Then cut the circle into 8 slices.
  2. Use a biscuit cutter to make circles – about 2 inches wide.

Place your jelly bean scones, unto a greased cookie sheet.

Bake at 400 degrees F. for 12 to 16 minutes or until the scones are gently browned.

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