This past week was one for the books. 5 sick humans, 30 loads of laundry, 2 cans of Lysol, and 4 missed work days- basically a nightmare. Times like these call for a pinch of happy, like these funfetti scones, to put a pep in our step and make an otherwise blah day a tad bit brighter, don’t you think?
We kept our 11 month old nephew last weekend who brought with him lots of snuggling, some cute baby noises, and… the stomach bug. I’m not going to sugar coat it- it was bad. You know how sometimes you catch a whiff of the bug, maybe get sick once, eat a bowl of chicken noodle soup, and 24 hours later you’re back at work and feeling great? Yeah. This was not that type of thing. Avoiding this bug was like trying to use an umbrella in the eye of a hurricane. It wasn’t “Will we get the bug?”, it was “When?”
Watching a baby deal with sickness is so pitiful. They’re uncomfortable and scared, and have no idea why you’re walking about wearing a pair of rubber gloves and a surgical mask. But just because they’re small does not mean that the mess is itty bitty as well. Up until this weekend, I’d never seen someone get sick in a fashion that I would describe with the word “projectile,” but after witnessing a 1-1/2″ diameter stream of vomit explode from a 25 pound baby like water from a firehose, I’d say I’ve officially checked that off of my list. In the living room, on the couch, in the kitchen, ON THE REFRIGERATOR. Basically everywhere except the toilet and the designated barf bucket saw a little stomach acid last weekend, and I’m still so grossed out about it that we actually need to stop talking about it. (Sidenote: What is the protocol on talking about this on the internet? Have I breached the line of decency? Sorry.)
Needless to say, there wasn’t enough bleach and baby wipes to protect the masses, so the rest of our family went down quick. 5 days of Pedialyte and a few dozen episodes of “Paw Patrol” later, we were finally all back to our normal selves. Except that it was Saturday again, and we were all so fed up from being with each other, quarantined in the house, while our brains melted on account of the Lysol fumes and children’s television… we desperately needed a break. After what will from here on out be known as the “Stomach Bug Incident of 2017,” I am in awe of families that have to deal with chronic illness. If nothing else, the bug made me hugely grateful for children and a husband who are otherwise quite healthy.
These funfetti scones were lifesavers. I had prepared and photographed these little treats a few days before Vom-fest 2017, so they were waiting for me in the freezer once I felt up to enjoying my morning coffee again. A simple treat, made in one bowl with less than 10 ingredients, these funfetti scones are an easy fix and a spunky addition to any breakfast or afternoon tea routine. To prepare these little bite-sized bits of sunshine, we start by combining a few dry ingredients in a large bowl: flour, sugar, baking powder, and a handful of sprinkles! We fold in some heavy cream and a little bit of clear vanilla which provides these funfetti scones with that familiar sweet flavor that we all love of its box cake mix counterpart. Once combined into a sticky, wet dough, we pat it all out and shape our scones. You can cut small triangles as I did here, but squares, rounds, and larger shapes will work with the recipe as well! Your baking time will differ based on the shape and size you choose, but otherwise it makes no difference. The shaped scones get a brushing more of cream and a sprinkle of coarse sparkling sugar for a bit of added crunch, and after a brief bake, the funfetti scones are ready for a drizzle of icing.
You can prepare these funfetti scones in advance and store in your freezer for a rainy (or sick) day, but I think they’re best served immediately. This recipe yields quite a few mini scones, which makes them the perfect addition to a breakfast gathering, study session, or group coffee date. You can half the recipe if you prefer a mini batch of mini scones, although no one will mind if you have a few extra treats for sharing. If you get a chance to make these little guys, let me know what you think about them in the comments section below!
Thanks for letting me vent about my family’s grossness. I hope you don’t officially hate me… we’re friends, so I feel like we can talk about the nitty gritty, right? Happy Thursday and cheers to you!
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These funfetti scones are a simple cream scone speckled with sprinkles and coarse sugar, and topped with a birthday cake icing.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 30
- Category: Breakfast
For the scones
- 1-1/2 cups (190 gm) all-purpose flour
- 1-1/2 cups (180 gm) cake flour
- 1 tablespoon (9 gm) baking powder
- 1 teaspoon salt
- ½ cup (100 gm) sugar
- ½ cup (80 gm) rainbow sprinkles
- 1-1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
- 1-1/2 tablespoons clear vanilla extract
- 2 tablespoons sparkling sugar (optional)
For the glaze
- 1 cup (130 gm) confectioner’s sugar
- 1 teaspoon clear vanilla extract
- Extra sprinkles for sprinkling (optional)
To prepare the scones
- Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
- In a medium/large bowl, whisk together the flours, baking powder, salt, sugar, and sprinkles until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. Sprinkle in a tablespoon or two more flour if the dough is too sticky. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
- On a floured surface pat the dough out into a ¾” rectangle of dough. Do not overwork the dough. Using a sharp knife, cut out little triangles of dough, about 30 total. Alternatively, you can use a small biscuit cutter. Brush the tops of each with heavy cream using a pastry brush and sprinkle with the sparkling sugar, if desired. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.
To prepare the glaze
- Combine the sugar and vanilla, adding just enough milk to get the glaze the consistency you desire. I typically use only enough to have a thin, pancake batter consistency glaze, so that I can drizzle it on but it will still hold its shape. After icing, sprinkle with extra sprinkles, if desired.
- I use a combination of AP flour and cake flour because I think the cake flour gives it that box confetti cake taste that we all know and love. If you don’t have cake flour, you can sub in all-purpose flour.
- Clear vanilla extract has a different flavor than regular vanilla extract and again, will give it that box cake mix taste that we are going for. You can sub in regular vanilla, but the flavor will most certainly be different.
- If desired, you can pat all the dough out until it is ¾ inch thick and use a 2—1/2 inch biscuit cutter to make round scones instead. Baking time will differ.
- You can sub in raw sugar for sparkling sugar, if desired.
Recipe Adapted From: King Arthur Flour