Breakfast Cereal Scones
By Laurie Mohlman, Third Place Celebrating Scones with Pastry Chicago
These raisin filled breakfast scones are sure to beat a bowl of cereal any day!
- Serving Size: 1 scone
Cereal Cream (Makes 1 cup)
- 1-1/4 cups heavy cream
- 3/4 cup sweetened corn and oat cereal*
Cereal Crunch (Makes 1 cup)
- 1-1/2 cup sweetened corn and oat cereal*
- 1/4 cup instant non-fat milk powder
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 4 tablespoons butter
- 1/3 cup freeze-dried sweet corn*
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons instant non-fat milk powder
- 1/4 teaspoon ground cinnamon
- 1/2 cup Zante currants or California raisins, chopped
- 6 tablespoons Cereal Cream (see recipe above)
- 1/2 teaspoon vanilla
Cereal Cream Glaze
- 1/2 cup confectioners' sugar
- 4 teaspoons Cereal Cream (see recipe above)
In 2-quart saucepan, heat cream to simmer. Remove from heat and stir in cereal. Cover and let stand at room temperature for at least 20 minutes or overnight in refrigerator for a deeper flavor. Strain and discard cereal.
Measure cereal, milk powder and sugar into 1-quart heavy duty resealable plastic bag and crush with rolling pin or by hand to fine powder; mix together well. Turn into small mixing bowl; add melted butter, and mix together well. Spread onto 10×13-inch baking pan and bake at 275°F for 20 minutes until crisp.
Cut butter into tablespoon-sized pats, cut each pat into 4 cubes, and freeze until hard, 20 to 30 minutes or overnight. In food processor with steel blade, process freeze-dried corn till powdery*. Add flour, sugars, baking powder, baking soda, milk powder, and cinnamon; pulse several times to mix thoroughly. Add frozen butter cubes, and pulse just until mixture resembles coarse meal with only a few pea-size pieces remaining. In small bowl, mix Cereal Cream and vanilla; add to dry ingredients, a little at a time, pulsing after each addition just until dough comes together.
Turn dough onto lightly floured board; sprinkle raisins over all and knead a few times to mix well. With tablespoon, divide dough into 15 equal portions and shape into balls. Roll balls in Cereal Crunch to coat generously; arrange on parchment-lined baking sheet and flatten into rounds. Chill for 2 hours or overnight.
Preheat oven to 375°F. Remove scones from refrigerator and immediately bake at 375°F for 18 to 20 minutes. Meanwhile, for Cereal Cream Glaze, mix confectioners’ sugar with enough Cereal Cream to make spreadable glaze. Spread onto cooled scones and sprinkle remaining Cereal Crunch over all.
1. For best results, use these products from Whole Foods Markets:
- Plugrá European-style butter
- King Arthur all-purpose flour
- The Spice House cinnamon or Korintje Indonesian Cassia
- Nielsen-Massey vanilla extract
2. Cap’N Crunch® Sweetened Corn & Oat Cereal from The Quaker Oats Company, Chicago, IL is preferred.
3. If freeze dried corn is unavailable, substitute 3 tablespoons polenta meal or coarse ground cornmeal and measure directly into food processor along with other dry ingredients.
Nutrition Facts Per Serving
Calories 180 (44% from fat); Total Fat 9g (sat 5g, mono 4g, poly <1g, trans 0g ); Cholesterol 25mg; Protein 2g; Carbohydrate 23g; (Dietary Fiber <1g; Sugars 12g; ); Iron 1mg; Sodium 120mg; Calcium 44mg; Potassium 104mg
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