Stately Scones

By Kellogg's in Partnership with Chef Darren McGrady
May 9, 2018
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Author Notes: Kellogg's Frosted Flakes* Scones with Macerated Strawberries with Basil and Whipped Kellogg's* Froot Loops* CreamKellogg's in Partnership with Chef Darren McGrady

Serves: 8-10
Prep time: 5 min
Cook time: 12 min

  • 1 pound all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 cup granulated sugar
  • 1 stick unsalted butter (room temperature)
  • 1 egg
  • 1/2 cup milk (plus more, if needed)
  • 4 ounces Kellogg's Frosted Flakes*
  • 2 cups fresh strawberries, sliced
  • 1 teaspoon granulated sugar
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup Kellogg's Froot Loops
  • 1 cup heavy cream
  1. Preheat the oven to 350°F. In a large bowl, combine the flour, baking powder, sugar and butter and rub together to make fine crumbs. Make a well in the center of the mix and add the egg and ½ cup of milk. Bring the mix together with a metal spoon, making sure you don't over mix and toughen the dough. Add more milk if needed and then add the Kellogg's Frosted Flakes* and fold them into the dough.
  2. Flatten the dough into a one-inch thick piece and cut out rounds or squares using a cookie cutter. Put the scones onto an ungreased baking sheet and bake for about 12-15 minutes, until they're golden brown on top, then place them on a wire cooling rack.
  3. Slice the strawberries into a small bowl, add the sugar and chopped basil, and stir to combine. In a food processor, blend the Froot Loops* until they form a powder. In a separate bowl, whip the cream with an electric mixer until stiff peaks form, about a minute, and fold in the Froot Loops* powder. Slice the scones in half and sandwich the strawberries and whipped cream in the center.

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