1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl combine unbleached all-purporse flour, baking powder and granulated sugar.

3. Add cold butter to the flour mixture. Using a pastry cutter or clean fingers, cut until the mixture is coarse.

4. In a measuring cup, whisk milk, egg and vanilla extract. Add to the dry ingredients mixing bowl with rainbow sprinkles.  Gently fold with a rubber spatula until dough begins to form. 

5. With floured hands, form the dough into a ball. If the mixture is too wet, add more flour. If it is too dry, add more milk.

6. Place the ball of dough onto a floured surface and shape into a round disk about 1.5 inches thick. With a sharp knife, slice 8 wedges.

7. Place scones on the lined baking sheet. Brush the tops with milk.

8. Bake in a preheated oven until lightly golden, about 20-25 minutes. Remove from the oven and let cool on a wire rack before icing.

1. In a small bowl, sift confectioners' sugar and whisk with milk and vanilla extract. Add a little more confectioners' sugar to thicken or more milk to thin.

2. When the scones have cooled spread icing and add more rainbow sprinkles on the tops.