It’s pretty crazy how trendy Fruity Pebbles have become! It’s strange to think that a sugary breakfast cereal is being featured in everything from doughnuts to French macaroons. I must admit they are surprisingly versatile, so much so that you can downplay or play up their sweetness.
For this recipe, I chose to downplay it. Although these scones may seem like a sugar overload, they actually aren’t at all. I wanted my readers to be able to still dress up their scones with lemon curd, clotted cream, or fruit preserves. The mild sweet flavor allows you personalize them to your liking. The glaze adds a slight amount of sweetness. You can definitely serve them in the morning with your coffee or with your afternoon tea.
Makes about 12 mini scones (or 6 large scones)
Soak 1/4 cup of the cereal in 1/2 cup of heavy cream. Set aside.
Preheat oven to 350 degrees, and line a baking sheet
with parchment paper. Place sifted flour in a large bowl and
stir in the sugar, salt, and baking powder.
Using a pastry blender or fork, break the cold butter into small pieces. Add the butter to the flour mixture and blend (with pastry blender or fork), until pebble-sized (no pun intended!) crumbs form.
Stir in the Fruity Pebbles, and set aside.
Strain the cereal from the cream, and place the cream in a small bowl. Using a hand whisk to combine the egg and cream until thoroughly mixed.
Add this mixture to the flour mixture.Using a spatula, mix to form large pieces of dough. Make sure it is not too dry, add more cream if necessary.
until it comes together. Roll out the dough, flouring as needed into a foot long rectangle about (2/3 inch thick).
Cut down the middle of the rectangle, then cut
into 12 squares.
Then, cut diagonally into each square.
Place the scones on the baking sheet, spacing them and bake for
23-25 min, or until the scones are lightly golden on top.
Transfer the scones to a wire rack and let them cool
while you prepare the glaze.
Meanwhile, start the glaze by sifting the confectioners’
sugar into a medium sized bowl.
Whisk the confectioners’ sugar, corn syrup, vanilla extract, and (strained) milk together.
Once Scones have cooled, place wax paper under wire rack,
and drizzle glaze over each scone.
Top with Fruity Pebbles cereal and allow the glaze to set