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Recipe for Jelly Bean Scones

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 am so glad that now I get to share it with you.

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!

So why don't you try this recipe for yourself and then please come back to leave your review.

Jelly Bean Scones - Comments and reviews.

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

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.