Moist and fluffy birthday cake scones filled with sprinkles and vanilla! These are easy and delicious funfetti scones are perfect for any occasion.
Birthday Cake Scone Ingredients:
- All Purpose Flour: Either weigh your flour or use the spoon and level method.
- Sugar: These scones aren’t super sweet, just enough to mimic the funfetti flavor.
- Baking Powder: Baking powder, NOT SODA, is vital for a scone to rise.
- Salt:
- Sprinkles: Rainbow jimmies are the best for these scones, nonpareils will disintegrate.
- Unsalted Butter: Keep it cold. Warm butter will melt in the oven.
- Heavy Cream: Same with butter. Keep it cold. If you only have buttermilk, make these scones instead.
- Egg: Eggs are not used in all scones, but I love how flavorful and fluffy it makes these scones.
- Vanilla Extract: This recipe uses a lot of vanilla, don’t skimp on it.
- Almond Extract: This is optional so feel free to omit, but it helps to mimic the classic funfetti box mix flavor.
Funfetti Scones Tips:
The key to fluffy scones is keeping everything cold. Work quickly using a pastry cutter and freeze for at least 1-2 hours until ROCK HARD.
Yes! You can chill the dough in the freezer overnight and bake in the morning. Just be sure to cover it so the birthday cake scones don’t dry out.
No! Heavy cream has more fat than milk which makes these scones hold their shape and stay moist. Milk will NOT work.
Ways to switch it up:
- Add lemon zest and extract! This is perfect if you want a brighter and tangier scone.
- Add in white chocolate chips or a white chocolate glaze.
- Switch rainbow for chocolate sprinkles. I haven’t personally tested this one out, but the idea sounds so fun!
More scone recipes:
Birthday Cake Scones
- Prep Time: 75 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
Description
Moist and fluffy birthday cake scones filled with sprinkles and vanilla! These are easy and delicious funfetti scones are perfect for any occasion.
Ingredients
- 320 grams/ 2 2/3 cups All Purpose Flour
- 66 grams/ 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tablespoons butter, cubed and chilled
- 1/3 cup sprinkles
- 3/4 cup heavy cream, cold
- 1 large egg
- 2 tsp vanilla
- 1/2 tsp almond extract (optional)
Instructions
1) Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour, sugar, baking powder, and salt.
2) Then add in the cubed butter and cut it into the flour using a pastry cutter or your hands. Work quickly and stop when the pieces reach pea size.
3) Stir in the sprinkles until evenly dispersed. Place bowl in the fridge while prepping the wet ingredients.
4) In a small bowl or measuring jug, whisk together heavy cream, the egg, vanilla extract, and almond extract(if using). Remove the medium sized flour bowl from the fridge and pour the heavy cream mixture into the flour.
5) Stir the heavy cream in using a spatula or wooden spoon. Mix just until there are few dry spots remaining.
6) Dump dough onto your prepared baking sheet and pat into a 1.5 inch tall circle. Place uncovered into the freezer for 1-2 hours. Preheat the oven to 400ºF.
7) Once frozen, slice the dough into 8 triangles. Brush with more heavy cream and bake for 20-22 minutes until light golden. Let cool and enjoy!
Notes
These are best kept at room temperature in an airtight container for up to 4 days.
Make an optional glaze by whisking together 1/2 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract.
Nutrition
- Serving Size: 1 scone
- Calories: 330 kcal
- Sugar: 8.7g
- Sodium: 97mg
- Fat: 16.7g
- Saturated Fat: 10.1g
- Carbohydrates: 41g
- Fiber: 1.2g
- Protein: 5.4g
- Cholesterol: 69mg
Keywords: scones, funfetti, sprinkles, vanilla
[…] Birthday Cake Scones […]