In Recipes, Tutorials

It’s here, you guys.

Can you feel it? Like the rumble of distant ships breaking over the horizon. An excited din of voices, with reviews ever-inflating and certified-fresh. It’s time for the coming together of the superest of heroes, armed with sweet CG and a big fat budget, to take on their greatest foe yet.

Avengers: Infinity War is here! Right now! It’s happening, people! So, of course, it’s time for some geeky tie-in baking.



I gotta give this one to Mr. B. We were halfway up Main Street on our walk to work, discussing the toppings for some Avengers cupcakes, when he stopped in his tracks, grabbed my arm and shouted “Infinity Scones!”

This is just one of the many reasons I put a ring on it.


What follows is the recipe for scones so delicious, so flavourful, that getting them all together in the same room, let alone in the same hand/gauntlet, would be too dangerous – so instead, choose a flavour below and add its listed mix-ins to the base scone batter when called for in the directions:


Red Reality Scone Mix-Ins: 1 cup pitted sour cherries, 1 cup dark chocolate chunks, 1 teaspoon red gel food dye.


Orange Soul Scone Mix-Ins: Zest of 2 oranges or 6 mandarins, 1 cup milk chocolate chips, 1 teaspoon orange gel food dye.


Yellow Mind Scone Mix-Ins: 2 bananas cut into chunks, 1 cup walnuts, 1 teaspoon yellow gel food dye.


Green Time Scone Mix-Ins: Zest of 2 limes, 1 cup white chocolate chips, ½ cup graham cracker crumbs, 1 teaspoon green gel food dye.


Blue Space Scone Mix-Ins: 1 cup chopped toasted almonds, 1 cup blueberries, 1 teaspoon blue gel food dye.


Purple Power Scone Mix-Ins: Zest of 2 lemons, 1 cup halved blackberries, 1 teaspoon purple gel food dye.


Avengers Infinity Scones

Makes 10-12 Concentrated Ingots

Quest Requirements:

For Scone Batter:

  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup salted butter, room temperature, cut into cubes
  • 1 egg
  • 1 cup buttermilk
  • Chosen flavour mix-ins and gel food dyes as outlined above

For Chocolate Drizzle with Crunchy Sugar Topping (Optional):

  • 1 cup candy melts in chosen scone colour
  • ½ cup coarse sugar in chosen scone colour


  1. Preheat oven to 425° F.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Mix thoroughly, until all your dry ingredients are a nice, happy mix – much like the Avengers themselves, before all that messy Civil War business.
  3. Add room temperature butter cubes to dry ingredients, and, using a pastry blender or the back of a fork, cut butter into dry ingredients until the mixture resembles oatmeal, with some pea-sized butter bits still kicking around.
  4. Add your chosen Infinity Scone flavour’s mix-ins to the dry ingredient mixture. (I’m talking about the cut fruit, chocolate, nuts, zest, etc., for whatever scone flavour you’ve decided you are making. No dye yet! We’ll be adding that to the wet ingredients.)
  1. In a medium bowl, combine buttermilk and egg together with a whisk until blended. Add the corresponding food dye for your chosen Infinity Scone flavour to the egg/milk mixture and combine with a whisk until colour is completely incorporated.
  2. Pour wet ingredients into bowl with dry ingredients.

Mmmm, yes, those are some oddly satisfying gifs, right there.

  1. Mix together wet and dry ingredients until a sticky dough just comes together, then turn out onto a lightly-floured surface, using a spatula to get all the dough bits out of the bowl.
  2. Using the snazzy rolling and gathering motion demonstrated by my lovely, scone-master of a mother in the video below, gather dough until all the pieces hold together. Dust with flour as needed.
  1. Press out dough into a 1” thick disc and cut out rounds using a 4” round cutter. You can use any cutter you like, but the less complicated a shape the better. Try not to twist, and instead use your fingers to release the dough from the cutter.
  2. Remaining dough bits can be collected together and pressed into shape for your final scone – though this one will look a little less ‘Steve Rogers’ and a little more ‘Red Skull’ once baked.
  3. Place on an ungreased or silicon-lined cookie sheet. (A silicone baking mat is not required, but it helps their little scone butts from getting too toasty.)
  4. Place in preheated oven for 15 minutes until baked through and a toothpick comes out clean. Scones should be just starting to brown slightly.
  1. While scones are cooling, add candy melts to a piping bag, and melt in the microwave in 30-second bursts. (If you don’t have a piping bag, you can also use a ziplock bag.) Cut off a very small amount of bag tip.
  2. One at a time, drizzle top of scones with candy melts, using a quick, back-and-forth motion.
  3. While chocolate is still wet, pour corresponding colour of sugar onto chocolate until completely coated, and set down to dry. (Chocolate will dry in a few minutes, then scones can be stacked.)

Scones can be stored in a sealed container for up to 3 days, or hidden behind a veil of mystical energy by your local Sorcerer Supreme to keep them out of the hands of the Mad Titan.

…best just to eat them right away.


Looking to up your geeky sweets game? For a tutorial on how to make the icing-coated, ganache-filled, 4th-wall breaking, Merc-in-your-Mouth cookies below, check out my book, Geek Sweets: An Adventurer’s Guide to Baking Wizardry – on sale online and in stores now, foo!

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