Because sprinkles make everything more fun! Try out these funfetti birthday cake scones. You don’t need to wait for a birthday to enjoy them!
These have been voted my best scone recipe by at least 3 people who have taste-tested. So I think that’s a definite WIN!
I usually use a food processor to make my scones, although you can also mix by hand. You need to make sure you are working with VERY cold butter. I usually like to cut mine into cubes and freeze it for 30 minutes to get it ultracold.
If mixing in a food processor, make sure to JUST mix until the butter is the size of coarse peas. I pull mine a bit early if I’m worried, and pinch the larger chunks into smaller pieces with your fingers.
Another trick is to grate the butter using a cheese grater. This works best if mixing by hand. I also like to freeze this for at least 15 minutes once grated just to make sure it is as firm as possible.
Secrets to Great Scones:
- Ultra-cold butter (Cut into cubes and freeze for 30 minutes).
This helps to make sure the butter stays in pieces when you mix your ingredients so that you have better layer formation.
- Layer your dough after mixing (this makes flakey layers).
Once the liquids and dry ingredients have been incorporated, cut your ball of dough into 4 and layer the pieces on top of each other to build more layers.
- Refrigerate before baking (keeps the butter cold!)
I always refrigerate my scones for at least 30 minutes before baking. This helps to provide more structure as they bake so that they don’t droop in the oven.
- Brush with a wash to create a shine!
I use an egg yolk mixed with 1 teaspoon of water or cream/milk.
- Store scones in a NON-air-tight container for the best texture.
I like to put them in a jar and leave the lid slightly open so that they stay crisp on the outside. You can store in a closed container but the outsides will soften.
Funfetti Birthday Cake SconesPrint Recipe
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup cold unsalted butter (170g)
- 3/4 cup milk
- 1 large egg
- 2-3 teaspoons vanilla extract
- 1/2 teaspoon caramel extract (optional but really adds a bday cake flavour!)
- 1 teaspoon almond extract
- 1/2 cup rainbow sprinkles (a mixture of jimmies and pareils)*
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon caramel extract (optional)
- 1 tablespoon milk
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Add flour, sugar, baking powder, baking soda, and salt to a food processor or large bowl.
Add the butter and pulse until the size of coarse peas. Empty the mixture into a large bowl. If mixing by hand, use a cheese grater and grate the butter using the large holes into the flour mixture.
In a small bowl, mix together the milk, egg, vanilla, and almond extract.
Add the wet ingredients to the dry, and mix just until starting to come together.
Add the rainbow sprinkles and gently work the dough until everything is just incorporated.
Divide dough into 2, and cut each piece into 4. Separately stack the 4 pieces from each 1/2 of dough on top of each other. Flatten each into a disc about 1 1/2 inches thick.
Use a sharp knife to cut each disc into 8 triangles (cut into 1/4s, and then cut each 1/4 in half to get 8). Arrange these on your parchment lined baking sheet.
At this point you can refrigerate for 30 minutes, or bake right away. Before baking, brush scones with milk or egg wash.
Bake scones for 12-15 minutes or until tops are golden. Allow scones to cool before glazing.
To make the glaze, combine all ingredients in a small bowl and whisk to combine. If too liquidy, add more powdered sugar 1 tablespoon at a time. If too thick, add more milk 1 teaspoon at a time. Drizzle over cooled scones. Allow the icing to dry slightly before serving.
To make an egg wash, combine 1 egg yolk and 1 teaspoon of water and whisk to combine.
Jimmies are the long sprinkles, pareils are the round balls