Birthday Cake Scones
These funfetti style scones are perfect for celebrations. Pillowy soft and tender. Sprinkled with bright colours, swirled with classic vanilla cake flavour and topped with creamy icing. Plus, faster prep and cook time than regular birthday cake!
Ingredients
FOR THE SCONES
- 2 ½ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ¼ cup granulated sugar
- 6 tablespoons cold butter
- ⅔ cup milk whole or two percent
- 1 egg
- 1 tablespoon vanilla extract
- ¼ cup rainbow sprinkles + extra for garnish
FOR THE ICING
- ½ cup confectioners' sugar
- 1 tablespoon milk whole or two percent
- ½ teaspoon vanilla extract
Instructions
TO MAKE THE SCONES
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl combine unbleached all-purpose flour, baking powder and granulated sugar.
- Add cold butter to the flour mixture. Using a pastry cutter or clean fingers, cut until the mixture is coarse.
- 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.
- 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.
- 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.
- Place scones on the lined baking sheet. Brush the tops with milk.
- 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.
TO MAKE THE ICING
- 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.
- When the scones have cooled spread icing and add more rainbow sprinkles on the tops.
Notes
These scones are best enjoyed the same day. However, if you have any leftovers, store them in the fridge so the icing does not melt. They can keep for a couple of days.
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