Easy scones recipe studded with funfetti sprinkles, dipped in a vanilla glaze and dotted with more sprinkles. Yep, I smell birthday breakfast!
Hands down one of the easiest scone recipes ever. Also it involves sprinkles! Funfetti sprinkles are the love of my life. They make me smile and bring cheers to cold and dull days.
I mean who can resist all those vibrant speckles of sweetness hiding in tender and happy scones! I can’t.
There are a ton of sprinkles in the batter. Also about two buckets of them on the glaze. Because they are never enough!
What else hides in the list of ingredients? All our usual staples. Such as flour, sugar, salt, vanilla and leavener. But one thing that sets these scones apart is the use of heavy cream. In bulk. As a result won’t even need a tsp of butter for this recipe!
And this is what sets them apart from those dry, bland and boring scones you are tired of baking!
I absolutely love this base. Not only it’s super quick to make but also produces a tender interior, crispy exterior, melt in your mouth scone. Finally, I nailed it!!
To make a perfect scone
- Use heavy cream. Cold heavy cream to be exact! There is no substitute. We aren’t using any butter in our scones today and heavy cream makes up for it. But worry not! You won’t miss out that buttery flavor either. H-E-A-V-Y C-R-E-A-M got you covered!
- Don’t over work your scone batter. Or you will be headed down to a one way gluten-y scone street and believe me there is no coming back. You certainly dont want to bite into a hard triangular iron plate!
- Finally, shaped scones need a brushing with some more heavy cream. This layer of cream sets on the exteriors of the scone, helping it to bake a little crispier than inside.
IT CAN’T GET ANY EASIER
There are a few dry ingredients in the recipe. First of all, mix all the dry ones in a bowl. Next add heavy cream and combine just to wet the dry ingredients. Shape them, brush with more cream and finally bake! You probably won’t need a glaze. Because they are so perfect on their own!
Apart from a few things to remember, these scones are effortless to make. One bowl recipe, simple ingredients. Above all, no need to worry about working with cold, rock hard butter. Also no dough chilling. No waiting around. No sweat.
In short, only sprinkles and smiles! ♥♥:)♥♥♥:)♥♥♥:)♥♥
More colorful desserts you will love:
Giant birthday cookie hiding a brownie layer
Easiest ever chocolate cake
Melt in mouth cake mix cookies
Cutest ever Chocolate-strawberry cake pops
And my favorite cheese swirled
Adapted from King Arthur Flour
- 1/2 Cup (63 gms) All purpose flour
- 1/2 Cup (60 gms) Cake flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup (50 gms) Sugar
- 1/2 Cup Rainbow sprinkles
- 1/2 Cup Heavy cream (+more for brushing on top, about 1 tbsp)
- 1 tsp Vanilla extract
- 1/4 tsp Almond extract
For the vanilla glaze
- 1/2 Cup Confectioners' sugar
- 1-2 Tbsp (15-30 ml) Milk
- 1/2 tsp Clear vanilla extract
- Salt a pinch
Extra sprinkles for sprinkling (optional)
- 1. Preheat oven to 425 deg F and line a baking sheet with parchment paper/silicon mat. Set aside.2. Sift both the flours, baking powder and salt in a medium/large bowl. Add sugar and sprinkles to it. Now mix in heavy cream and extracts. Fold/stir the batter GENTLY with a wooden spoon or spatula until no dry bits of flour are visible.3. You may sprinkle in a tablespoon or two of flour additionally, if the dough is too sticky. Dough should just be moist and not particularly sticky.4. On a floured work surface, pat the dough out into a 3/4'' circle. And cut into 4 triangular wedges with a sharp knife. Place them 2'' apart on the baking sheet. Brush them with cream and keep them in freezer to chill for 15 minutes.5. Bake the chilled scones for about 14-15 minutes or untill their edges start to brown. Remove from the pan and allow to cool.To prepare vanilla glaze:1. Whisk sugar, milk, salt and vanilla together until combined. If you find the glaze too thin, add a little more confectioners' sugar. If you find it too viscous for your liking, add some more milk.2. Dunk the scones in the prepared glaze or drizzle it on top.
3. After icing, top with more sprinkles if desired.
- Scones are best enjoyed right away. Leftovers keep well covered at room temperature or in the refrigerator for 2-3 days.
- You can freeze these scones without icing for upto 2 months.
- This recipe can easily be doubled. If taking that route, Pat the dough into a 3/4'' circle and cut into 8 wedges. Baking time will be same.