Funfetti Scones

Funfetti Scones Recipe by The Wood and Spoon Blog by Kate Wood. Simple, fast, easy one bowl cream scones that taste just like a box mix birthday cake! These scones use clear vanilla and sprinkles to make the sweet confetti flavor. The icing is a simple powdered sugar glaze speckled with more rainbow jimmies. Find the Recipe on along with more breakfast or brunch ideas to go with your coffee and tea time!

These funfetti scones are a simple cream scone speckled with sprinkles and coarse sugar, and topped with a birthday cake icing.



For the scones

For the glaze


To prepare the scones

  1. Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
  2. 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.
  3. 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

  1. 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.