Breakfast Cereal Scones
Add a little fun and flavor to your typical morning meal with these eye-catching scones, which will be a hit with your entire family.
Makes 1 dozen large scones or 2 dozen mini scones
Ingredients:
- 2¾ c. all-purpose flour
- ⅓ c. granulated sugar
- ¾ tsp. salt
- 1 tbsp. baking powder
- ½ c. cold butter, cubed
- 2 eggs
- 2 tsp. vanilla extract
- ½ c. buttermilk, plus 2 tbsp.
- 1 c. fruity cereal, plus ½ c. for topping
- 1 c. confectioners' sugar
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Instructions:
- Using an electric mixer fitted with a dough-hook attachment, combine the flour, sugar, salt, and baking powder. Work in the butter until the mixture is slightly crumbly. (It’s perfectly OK for there to be odd-sized pieces of butter; this will make the scones super flaky and yummy.)
- Stir in the eggs, vanilla, ½ cup of buttermilk, and 1 cup of fruity cereal. Mix for 5 minutes or until a slightly tacky (not wet or sticky) dough forms.
- Scrape the dough onto a lightly floured surface, and shape it into a large ½-inch-thick rectangle.
- Cut the dough into six even squares, and cut those squares in half, forming twelve triangles. (Cut in half again if you’d like mini scones.) Place them 1 inch apart on parchment-lined baking sheets, and put them in the refrigerator until ready to bake.
- Preheat the oven to 400°F. Bake the scones for 15 minutes, rotating once halfway, and then let cool on a wire rack for 30 minutes.
- Whisk the confectioners’ sugar into the remaining buttermilk, making a glaze. Drizzle the glaze over the cooled scones, and sprinkle the extra fruity cereal on top before serving.
Tip: The fruity, flaky cereal adds pops of color to these scones, but any fun cereal will do—chocolate, frosted, honey, etc.
