mini Archives - Wood & Spoon

My Best Mini Muffins

Best Mini Muffin Recipe by Wood and Spoon blog. This master mini muffin recipe is easily adaptable to make into your favorite flavors: sprinkle, funfetti, chocolate chip, or lemon poppyseed! Give this base muffin recipe a try to add in your favorite mix-ins to make your favorite muffins ever. Find the recipe and how-to on thewoodandspoon.com

Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.

Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.

-“All this hard stuff isn’t for nothing.”

Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.

The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!

How to Make Mini Muffins

To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )

This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!

If you think these are the best mini muffins, you should check out:

Mini Cinnamon Rolls
Mini Funfetti Cakes
Blueberry Cream Cheese Muffins
Banana Nutella Muffins
Double Chocolate Muffins

My Best Mini Muffins

Print Recipe

★★★★★

5 from 2 reviews

These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!

Author: Kate Wood
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 24
Category: Breakfast

Ingredients

1 large egg
1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
3/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Mix-ins of choice (see instructions)

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Instructions

Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.

Notes

Note: You can use any neutral oil in place of the vegetable oil!

Funfetti Mini Cakes

5 Comments / Cakes

We’re going to take a break from all the regularly scheduled frozen desserts and beach beverages. While there’s so much to love about summer (I’m looking at you, margaritas!), I also completely understand that sometimes you just need a little cake. Maybe some sprinkles, some frosting, and an adorable dessert full of sugary bits of color. Cue these funfetti mini cakes. They’re adorable, simple, and the cutest little mini cakes to make for your kiddos and funfetti-loving friends.

I’ve made different renditions of these funfetti mini cakes for years. For me, the most important thing about anything “funfetti” is the flavor. You absolutely have to have that nostalgic box mix cake flavor. In addition, I really try to come to a balance with the flavors so the cake isn’t overwhelmingly sweet. Admittedly, most funfetti things are insanely sweet, and while my Southern palate doesn’t really mind that, there’s something ultra-pleasing about making a cake that lands somewhere in the middle. With a little salt and a cloud-like whipped frosting, these funfetti mini cakes find that sweet spot (and they look pretty cute in doing so).

Making the Funfetti Mini Cakes

The directions in the recipe below are pretty straight-forward, but there are a few other things you may want to know. First, everyone always asks about my sprinkles. I typically buy the rainbow mix available at most grocery stores, but I also adore using homemade sprinkles or these ones from Amazon. Over the years I’ve found that some varieties of sprinkles bleed really badly. You’ll notice in my photos that it happened a bit with these cakes. Different sprinkles do different things, and honestly, I have no helpful solutions. They’re adorable either way.

The other thing I love about these funfetti mini cakes are their shape! With a traditional mini cupcake pan, the cakes are tapered and wind up a bit skinnier on the bottom than they are on the top. Here, I used mini cheesecake pans with removable bottoms. It makes for easy removal from the pan, AND we wind up with those cutie straight sides. This isn’t for everyone, and if you’re happy with your mini cupcake pan, you should stick with it. But if you’re looking for something different, check out the pans I use at home here.

These frosted little guys are as tasty as they are adorable, and if you have some mini celebrations coming up, this may be the perfect treat to serve. Give them a try and let me know what you think! Don’t worry- we’ll get back to summery stuff next week, but aren’t you glad we took a breather for these mini sprinkle cakes? Me too. Happy Wednesday and happy baking!

If you like these funfetti mini cakes you should try:

Funfetti Layer Cake
Funfetti Cookies
Vegan Funfetti Cookies
Funfetti Ice Cream Cake

Funfetti Mini Cakes

Print Recipe

★★★★

4 from 2 reviews

These funfetti mini cakes are adorable bite-sized treats packed with sprinkles and nostalgic birthday cake flavor!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 120
Yield: 18 Mini Cakes
Category: Dessert

Ingredients

For the cakes:

1 cup (230 gm) unsalted butter, at room temperature
1-1/4 cup (250 gm) sugar
4 large eggs, at room temperature
1 tablespoon clear vanilla extract
2 cups (270 gm) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
¾ cup rainbow jimmies sprinkles

For the topping:

½ cup unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
2 cups powdered sugar
2 tablespoons heavy whipping cream
Additional sprinkles for decorating, if desired

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Instructions

To make the cakes:

Preheat the oven (325 for dark pans and 350 for light pans). In a large bowl or the bowl of a stand mixer cream the butter and sugar together on medium speed until smooth and fluffy, about 2 minutes. Add the eggs one at a time, mixing after each addition to incorporate. Add the vanilla. Stir in the cake flour, baking powder, and salt just until combined and then fold in the sprinkles. Don’t agitate the sprinkles too much some varieties bleed their color. Lightly grease mini muffin or cheesecake tins and fill each cup 2/3 of the way with batter. Bake in the preheated oven for about 15 minutes or until a toothpick inserted comes out clean. Allow to cool slightly in the pan and then carefully remove each cake to cool completely.

To prepare the filling:

In a large bowl, use a hand mixer to cream together the softened butter and cream cheese until smooth. Add the powdered sugar and heavy cream and whip on medium speed until fluffy, about 1 minutes. Fill a piping bag with the topping and pipe on top of each cake. Decorate with sprinkles as desired. Enjoy at a cool room temperature but store in the fridge.

Mini Layer Cakes

47 Comments / Cakes, Tutorials

What do Anna Kendrick, Bruno Mars, and my three kids have in common with today’s recipe? They’re tiny and straight-up ADORABLE. If I’ve said it once, I’ve said it a thousand times: fancy pants desserts like these mini layer cakes are my favorite. With soft pastel colors and a pint-sized stature, these little vanilla cakes are a happy treat to share with others. No, this isn’t the most social time of our lives (given the worldwide circumstances), but I’ve never known a time where people need love a little more. Maybe love them via cake?

I’ve been wanting to create a tutorial for simple mini layer cakes on this site for a while. I’ve hesitated because I really didn’t want to provide some set of instructions that required you to buy a ton of mini cake pans, cake rings, or other unnecessary equipment. I finally tooled around with a sheet pan cake and found that the layers, when trimmed out with a cookie cutter and briefly frozen prior to frosting, are actually pretty decent to work with. These mini layer cakes aren’t insanely easy to make, but with a smidge of patience you can totally do this. Scout’s Honor.

Making the Mini Cakes

To make these mini layer cakes, we first bake up a fluffy vanilla cake in a rimmed half sheet pan. This recipe is relies on whipped egg whites for its fluff, but you do need to take care not to overbake it. White cakes are prone to drying out, so bake only until a toothpick inserted comes out clean. Once the cakes have cooled, use a 2″ round cookie cutter (I like this one!) to trim out cake circles. You want to cut out your circles pretty close together; if done correctly, you should end up with enough to make about 7 and a half-ish cakes. I was happy to have an extra layer in case one didn’t come out super clean, but you can feel free to eat those extra layers yourself. No shame. Place the cake layers on a clean sheet pan lined with parchment and freeze briefly so the cakes can firm up. This makes them easier to frost.

Frosting the Cakes

The frosting is a simple American buttercream. You can reference my recent post on stacking layer cakes for a little help here. I opted to frost the cakes entirely, but if you wanted an easier option and were planning to serve them quickly, you could also pipe the frosting onto the cakes for a naked look! Click here for a cute example I found on the internet. Truly, do whatever feels right here and just make something that goes with your vibe.

I opted for pastel hues on my mini layer cakes, and you can find some info on the colors I used in my recipe. As always, I opted for Americolor food gels, but use whatever you have on hand. Keep in mind that food coloring can often change the texture of your frosting, so be sure not to use too much. For decoration, I smeared a bit of white buttercream on top and garnished with assorted white and clear sprinkles. Again, this is dealer’s choice. Fresh flowers, fruit, or confetti is super pretty too.

It feels odd to be sharing recipes for cake with you at a time like this, but I also simple sources of pleasure and joy should be indulged in, especially now. If you’re homebound and looking for a fun project, this could be just the ticket. Give the recipe a try, pop the cakes into the mailboxes of people you love, and be apart of your own personal delicious little love movement. Y’all take care and happy baking.

If you like these mini layer cakes you should check out:

Mini Victoria Cakes
Mini Strawberry Galettes
Smash Cake Tutorial
Funfetti Cake

Mini Layer Cakes

Print Recipe

★★★★★

4.9 from 10 reviews

These mini layer cakes are cute and delicious treats for gifting or sharing with a few! Check out the tutorial here!

Author: Kate Wood
Prep Time: 60
Cook Time: 30
Total Time: 120
Yield: 7
Category: Dessert

Ingredients

For the cake:

¾ cup (170 gm) egg whites (I use ones directly from the carton), at room temp
1 cup (230 gm) unsalted butter, at room temp
1–1/2 cups (300 gm) sugar
3 cups plus one tablespoon (400 gm) cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (240 gm) milk
2 teaspoons vanilla

For the frosting (Recipe makes a bit of extra frosting, but this will be sufficient for getting to decorate the tops!)

1–1/2 cups (340 gm) unsalted butter, softened to room temperature
6 cups powdered sugar
2 teaspoons vanilla extract
Milk or water to thin the frosting

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Instructions

To prepare the cake:

Preheat the oven to 350 degrees and prep a rimmed half sheet pan (18”x13”) by lining it with a sheet of parchment paper and lightly greasing the sides.
In the clean bowl of a stand mixer or a large mixing bowl, beat the egg whites on medium-high speed until stiff peaks form. Set aside in another bowl while you continue prepping the cake.
In the same stand mixer bowl you whipped the egg whites in, cream the butter and sugar for 2 minutes. Scrape the sides of the bowl. Combine 3 cups of the flour, baking powder, and salt and add half of this mixture to the butter mixture. Stir on low to almost combine and then add half of the milk and the vanilla. Stir to combine and then add the remaining half of the dry ingredients followed by the remaining half of the milk. Use a rubber spatula to gently fold in the egg whites being careful not to overwork the batter. Smooth the batter into your prepared pan and bake until a toothpick inserted comes out clean, about 19-20 minutes. Be careful to not overbake! The top will be golden and set when the cake is done. Set aside to cool completely- you can expedite this process by popping it in the freezer after cooling on the counter for a bit. Once cool, use a 2” round biscuit or cookie cutter to trim out circles of cake. You should be able to get about 23 circles out of the sheet cake which will make 7 cakes plus 2 extra layers for backup. Feel free to pop the layers on a clean baking sheet lined with parchment paper and freeze briefly while you make the frosting. This will make assembly a little easier.
To prepare the frosting, whip the butter on medium speed using the paddle attachment on your mixer. Continue for about 3 minutes, scraping the bowl as necessary, until pale and smooth. Add half of the sugar and stir to combine. Add the remaining sugar, the vanilla, and a couple of tablespoons of milk or water to help it all come together. Stir and add water or milk a tablespoon at a time until the frosting is smooth. Consistency is important here- make sure the frosting isn’t so stiff that it will pull on and rip the cake layers while assembling, but it also needs to be thick enough so that it won’t just squish out the sides. A good consistency frosting will plop off your rubber spatula but will chill to firm. Pop it in the fridge if it gets too warm.

To assemble the cakes:

Each mini cake will have 3 layers. Mix up your colors as you please. For the colors pictures here, I used Americolor Food Gels. The pinkish one is a 3 parts red, 2 parts blue, and ½ part brown. I recommend adding the color a tiny bit at a time to make sure you don’t mix a color you’re not fond of! The blueish greenish cake is 3 parts blue with ½ part brown. The orange-ish cake is 3 parts deep pink with ½ part brown.
When ready to assemble, smear a little frosting on your cake board or serving plate and stack the first layer. Add about 2 tablespoons of frosting on top and use an offset spatula to smooth. Stack a second cake layer and repeat this process twice to finish with a third cake layer. Spread a thin crumb coat of frosting on the cake and pop it into the fridge or freezer to set up. I placed a cooling rack with a sheet of parchment on it in my freezer so that I could quickly chill the cakes while I was making them. I found keeping the cakes cold while assembling helped make the process simple.
Once your crumb coat has set up, finish frosting the cake with the remaining frosting and decorate as desired! For my cakes, I use a round dollop of white frosting that I smudged with the end of my offset spatula. White large and small nonpareils and clear sprinkles finished them up! Share with someone you love and enjoy!

Mini Strawberry Galettes

10 Comments / Pies and Tarts

We talk a lot of about gratitude here. Often, these conversations come as a result of an overflow of joy or a season of abundance, but sometimes it’s out of necessity. Sometimes I literally have to list out the things I’m thankful for in order to remain grounded in the goodness that is all over my life. Do you know what I mean?

Gratitude

These past few weeks have been a roller coaster of emotions. There’s been fun-filled days where my heart could explode with love, but then there’s been others that have felt heavy and alone. There’s been moments of laughing till I cry and ones with so much fear and anxiety that the tears don’t even bother showing up. Call it hormones, call it crazy, call it what you want, but the truth is that even with so many true and beautiful things to be grateful for, I still find myself in a gross pit of despair at times. I think this is just the nature of being human.

But then there’s gratitude. I read about it, I talk about it, I stare at my cup of coffee while thinking about it, because I need the daily reminder. Without a metronome of gratitude ticking throughout my day, I can lose track of that spark and zeal for life. Sometimes I get down about my circumstances, but gratitude is the pitcher that fills up my cup and pours over into some serious feelings of love and joy and wonder for all that exists in my world.

So if you, like me, needed a reminder to approach today with a smile and a heart full of thankfulness, here is it. Maybe make a list of your own with one or ten or a hundred things in your world that are worth appreciating. I think it’s okay if that list is a little shorter some days than others, but there is always little flecks of goodness in your life if you’re willing to hunt them out. Once you uncover them, be encouraged and then get cracking in the kitchen to make the mini strawberry galettes that we’re about to dive in to!

Mini Strawberry Galettes

These mini strawberry galettes are like hand-sized open-faced pies that are as delicious as they are lovely. With a buttery crust, a sweet filling, and an almond crumble on top, these galettes are the perfect summer indulgence.

Making the Galettes

To make them, we start with the crust. I have batched my favorite pie crust for this recipe and I think it works splendidly. Roll the prepared, chilled dough out into a thin sheet. Use a large cutter or a glass to trace out equal-sized rounds.

Next comes the fruit! Right in the center of each dough round goes a plop of sugared strawberries. Gently fold the edges of the pie crust up over the outer rim of the fruit. Press down generously to make sure that the pastry won’t unfold in the oven (been there, done that). Brush the pie crust with an egg wash and give the whole thing a sprinkle of that yummy almond crumble. This step is optional, but I think it adds a little something special, don’t you think?

A Few Notes:

First, be sure that your pie dough is cold when it goes into the oven! A surefire way to make your crust not so yummy is to let is get soft and soggy before it hits the heat. Second, adjust the sugar in the filling according to how sweet your berries are. If they’re out of season or tart, the filling may require an extra tablespoon of sugar, okay? Finally, feel free to batch this recipe to make a few extra! I like this dessert as an option for a small gathering, but certainly you can serve a crowd.

These mini strawberry galettes are load of sweet summer goodness, and I really hope you’ll give them a try. I’m thankful for y’all and this fun place we’ve created here. Happy Friday!

If you like these mini strawberry galettes you should try:

Blueberry Galette with Cornmeal Crust

Strawberry Rhubarb Pie

Raspberry Streusel Cake

Strawberry Icebox Cake

Raspberry Champagne Pop-Tarts

Mini Strawberry Galettes

Print Recipe

★★★★★

5 from 1 reviews

These mini strawberry galettes are tiny crimped pie crusts filled with juicy fresh strawberries and topped with a simple almond crumble. The perfect way to ring in summer produce!

Author: Kate Wood
Prep Time: 30
Cook Time: 45
Total Time: 180
Yield: 7

Ingredients

For the pie dough:

1–3/4 cups (210 gm) all-purpose flour
1–1/2 teaspoons sugar
Heaping 1/4 teaspoon salt
1/3 cup (70 gm) chilled solid vegetable shortening, cut into pieces
6 tablespoons (85 gm) chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water

For the streusel:

¼ cup plus 1 tablespoon (45 gm) all-purpose flour
3 tablespoons (15 gm) almond flour
2 tablespoons sugar
¼ teaspoon salt
3 tablespoons (40 gm) unsalted butter, cold and cubed

For the filling:

1 pound strawberries, hulled and sliced between 1/8”-1/4” thick
1/3 cup (65 gm) sugar
1–1/2 tablespoons cornstarch
1 teaspoon vanilla extract

For assembly:

1 large egg
Sliced almonds, for sprinkling
3 tablespoons (15 gm) almond flour

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Instructions

To prepare the pie dough:

Give the dry ingredients a whiz in the food processor to combine.
Pulse in the shortening and butter, just until barely evenly dispersed.
Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
Remove dough from food processor and separate in two round disks. Wrap in Saran wrap and chill for at least 30 minutes or up to 2 days.

To prepare the streusel:

Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy with pea-sized clumps throughout. Keep cold until ready to use.

To prepare the filling:

Toss the strawberries, sugar, cornstarch, and vanilla together in a large bowl just before assembling the galettes.

To assemble the galettes:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Crack the egg in a small bowl and have a pastry brush ready. Roll out the chilled dough on a floured surface until 1/8” thick. Use a 4-1/2” round cutter (or a drinking glass approximately the same size) to trim out rounds of dough. Place them on the prepared baking sheet and collect the leftover dough to re-roll and trim more rounds. You should be able to make 7, but try not to overwork the dough. Use the pastry brush to brush a thin layer of the egg white in the center of each pie dough round, leaving a 1” border around the edges. Sprinkle 1 teaspoon of almond flour on top of the egg white and begin layering strawberries inside of the galettes. Be sure to leave the 1” border around the edges. You can pile your strawberries up about an inch, but be sure not to go any higher so that you can fold the dough over the filling easily. Use your fingers to fold the edges of the galette on top of itself around the perimeter of the pie dough round (see photos). Press all around the edges to make sure that the dough is gently sticking to the dough it’s folded over on top of. If you don’t press down, your galette may unfold and open up in the oven! Whisk the egg together and add a teaspoon of water to the bowl to make an egg wash. Brush on the edges of the folded pastry. Sprinkle the streusel on top of the strawberries and bake in the preheated oven for about 25 minutes or until the pie crust is golden and the filling is barely bubbling. Allow to cool prior to serving.

Notes

Keeping your dough really cold at all phases is super important for making sure that the galettes don’t unfold in the oven. If at any point the dough gets warm, just pop it in the fridge or freezer briefly to chill up.

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Funfetti Scones

20 Comments / Breakfast

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?

The Stomach Bug

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?”

Babies Get Sick Too

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.

Funfetti Scones

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.

Making the Scones

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.

Serving & Storing

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!

Funfetti Scones

Print Recipe

For the scones:

1 ½ 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
1/3 cup rainbow sprinkles
1 ½ cups (360 ml) heavy cream. Plus more for brushing on top of scones
1 ½ tablespoons clear vanilla extract

For the glaze:

1 cup (130 gm) confectioner’s sugar
1 teaspoon clear vanilla extract
Milk
Extra Sprinkles for sprinkling (optional)

Author: Kate Wood
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 12 Scones
Category: Scones

Ingredients

To prepare the scones:

Preheat the oven to 425 degrees Fahrenheit and prepare a sheet pan with a sheet of parchment paper.
In a large bowl, whisk together the flours, baking powder, salt, sugar, and sprinkles until combined. In a measuring cup, combine the heavy cream and vanilla. Pour the cream mixture on 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 I too sticky. It should be moist enough that there aren’t any dry pieces not sticking to the dough, not not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, bring the dough together to be smooth and divide it into two equal sized pieces. Pat each piece of dough out into a flat 6” circle. Do not overwork the dough. Transfer the dough to the pans, spacing out the two pieces. Using a sharp knife, cut each circle into 6 wedges. Brush the tops with heavy cream using a pastry brush. 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 20 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 or piping with glaze.
To prepare the glaze, combine the confectioner’s sugar with the vanilla extract and 1 tablespoon of milk. Add more to achieve your desired consistency. Spoon or drizzle the glaze on top of the cooled scones and sprinkle with additional sprinkles if desired. Enjoy!

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Notes

Cake flour and clear vanilla extract lend a box mix cake flavor that we all know and love. If desired, you can substitute all-purpose flour and regular vanilla extract, although, please note that the flavor will change.

Recipe Adapted From: King Arthur Flour

mini

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