Hot take: candy corn is better IN recipes than solo. It's something I discovered when I made candy corn sparklers a few years ago...and a take I stand by with this baked good.
Something about the overpowering sweetness melts away when you throw it in a recipe and transforms the flavor.
A few springs ago now, I put together a candy corn-themed tea party for one of my print magazines, and these candy corn scones were the stars of the show if you ask me.’
They’re relatively easy to put together (but enjoy this failed attempt).
Special thank you to my friends at Your Best Halloween Ever for letting be borrow their base scone recipe to get these started.
Recipe: Candy Corn Scones
Candy Corn Scones
The perfect treat for a springoween tea party.
Ingredients
- 2 cups all purpose flour
- 4 Tbsp candy corn, melted
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 Tbsp butter, cold
- ½ – ¾ cup milk of your choice
- 1 tsp vanilla extract
- ¾ cup candy corn
- ¼ cup heavy whipping cream
- 2 Tbsp butter
- 1 package (16 oz) powered sugar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place 5 tablespoons butter for scones in freezer to chill, reserve 1 for candy corn.
- In large bowl, mix together flour, baking powder, and salt until well combined.
- On stove, melt 4 tablespoons of candy corn with 1 tablespoon of butter. (Butter will help candy corn from hardening too quickly when you add it to the dry ingredients.)
- Remove butter from freezer and work into dry ingredients with dough cutter (or by hand) until the butter is pea-sized or smaller and incorporated throughout.
- Add milk, vanilla, and melted candy corn to dry ingredients, and mix until dough is formed. (If mixing by hand, allow candy corn mixture to cool to the touch so it can be incorporated without burning your hands.)
- Flour your hands and finish bringing dough together by hand. Be careful not to overwork the dough. Shape dough into disc, place back into mixing bowl, and chill in freezer for 10-15 minutes.
- Generously flour your work surface and turn the disc out. Pat the dough out to desired thickness, wiping flour across the top and bottom until smooth and being sure to keep the disc shape.
- Cut the disc into eight pizza-slice-style pieces and place each scone on the baking sheet. If needed, return the scones to the freezer for up to five minutes for one last chill.
- Bake the scones for 16 to 18 minutes, rotating the pan halfway through baking so that they bake evenly.
- Allow scones to cool before icing.
- Heat candy corn, cream, and butter over medium heat, stirring frequently until the mixture is melted.
- Remove from heat and add powdered sugar.
- Beat until fluffy.
- Ice fully cooled scones, and top with a single candy corn.
Notes
If you want to skip melting down candy corn, replace with 4 tablespoons of granulated sugar, and chill all 6 tablespoons of butter in freezer to be incorporated into dry ingredients.
A word to the wise: chopping up candy corn to add to the scone mixture results in an overly sugary mess that will not hold. (See my TikTok account for the proof.)
These really are beautiful to make for a spring tea party, and they turn out beautiful!
Would you try a candy corn scone?
Let me know in the comments. Then be sure to check out the rest of this series to create your own candy corn tea party this spring.
