This post was written by Catholic Cuisine contributor, Charlotte from Waltzing Matilda.
The Feast of St. George is coming up tomorrow. We have spent many years slaying a cake dragon in honor of this noble and holy saint. Last year, however, we made a Dragon Scone for the feast of St. George. If you are looking for an alternative to the Dragon Cake and would prefer something not slathered in frosting, maybe give this one a try. I used a basic scone recipe (which I will include below) to make a serpentine shape. It took a little longer to bake than normal scones but otherwise, everything else was the same.
Last year, I used a left over slice of cake to make the head. This year, I think I'm just going to use another scone. That will probably mean I'll make a double or a 1.5 batch of of the recipe below.
I covered the body in homemade whipped cream and used sliced strawberries for the scales and feet. The pastry wing was also leftover from Easter brunch. I'm not sure our dragon will have wings this year. Two M&M's make the eyes. You can serve it for breakfast or as an after dinner treat.
Let us know below… are you doing anything special for St. George's Day?
(single batch: yields 12 scones or 1 dragon body)
1 1/2 C. all purpose flour
1/4 C. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 C. cold butter
1/4 C. sour cream (can substitute plain greek yogurt)
1/4 C. milk
Preheat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in butter until mixture resembles course crumbs (you can use a food processor just pulse it to get the coarse crumbs). Stir in sour cream (greek yogurt) and milk. Turn dough out onto a lightly floured surface; roll out to 1/4 inch thickness. Cut out desired shapes, place on parchment paper covered cookie sheet. (For the dragon scone, I just shaped the dough into the shape I wanted on the cookie sheet. Sprinkle with sugar, if desired. Bake 12-15 minutes or until lightly browned.