Don’t forget your king cake! 

Published 12:00 am Saturday, February 14, 2015


It is carnival time again and this year I am going to New Roads, La., to see two parades. Of interest to some locals in Andalusia, I will be viewing the parades from Mother Peggy Scott’s house in New Roads. Peggy is from Andalusia and her mother still lives there (and reads my columns I hear). Peggy is an Episcopal priest and has a church in New Roads. So a fun day for all!

When I get my kitchen organized in New Orleans I am going to give a brunch on Mardi Gras day. It would be something very easy to prepare but interesting to eat. I would do King Cake scones instead of the traditional king cake. (This year I read that savory king cakes are ‘in.’) A sparkling hurricane with some fresh juices would be good. Grits and some eggs would be on the menu. A winter fruit salad with a citrus vinaigrette would finish the meal. Then some good coffee, with chicory, of course. Sounds good! I suppose I could do this outside of New Orleans but it probably would not be the same! So wherever you are on Fat Tuesday, celebrate because Lent is coming.


Taken from February 2015 ‘Louisiana Cookin’ Magazine’

King Cake Scones

Makes 1 dozen

2 ½ cups all-purpose flour

3 tablespoons sugar

2 ½ teaspoons baking powder

1 teaspoon salt

4 tablespoons chilled unsalted butter, diced

1 (3-ounce) package cream cheese, chilled and diced

½ cup sour cream

¾ cups buttermilk, divided

1 teaspoon vanilla extract

½ teaspoon almond extract

Buttermilk Glaze, recipe follows

Purple, yellow, and green sanding sugars

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper; set aside.

In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs.

In a small bowl, whisk together sour cream, ½ cup buttermilk, and extracts. Add buttermilk mixture to flour mixture. Working gently, bring mixture together with hands until a sticky dough forms.

Turn dough onto a lightly floured work surface. Knead lightly 4 or 5 turns. Using a rolling pin, roll dough into a circle 1-inch thick. Cut wedges from dough and place on prepared baking sheet. Brush scones with remaining ¼ cup buttermilk.

Bake until lightly browned, about 20 to 25 minutes. Let cool completely on pan. Drizzle cones with Buttermilk Glaze, and sprinkle with desired sugars before glaze sets.


Buttermilk Glaze

Makes 1 cup

1 cup confectioners’ sugar

1 to 2 tablespoons buttermilk

In a small bowl, whisk confectioners’ sugar and buttermilk together until desired consistency is reached.




Makes 8 to 10 servings

4 cups passion fruit juice

4 cups pineapple juice

1 cup fresh lemon juice

1 cup pineapple rum

1 cup rum

1 bottle chilled Champagne

Garnish: fresh lemon slices

In a large pitcher, combine passion fruit juice, pineapple juice, lemon juice and rums. Add Champagne. Serve in chilled glasses. Garnish with fresh lemon slices, if desired.

Laissez les bon temps roulez!!!!!