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: 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:
- Mix with the tip of your finger until the flour/butter mixture resembles fine sand.
- 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:
- When you are rolling out your dough, shape it into a circle about 8 inches wide. Then cut the circle into 8 slices.
- 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.