These funfetti scones are a simple cream scone speckled with sprinkles and coarse sugar, and topped with a birthday cake icing.
Total Time:30 minutes
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.