Birthday Cake Scones
These flaky birthday cake scones are packed with vanilla and almond flavor, and they are filled with sprinkles and white chocolate chips.
Equipment
- Mixing bowls
- Large knife
- Fork or whisk
- Cookie sheet
- Parchment paper
Ingredients
For the scones
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ cups unsalted butter cold
- 2 eggs
- ½ cup heavy cream
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅓ cup sprinkles I recommend using jimmies
- ½ cup white chocolate chips
- 3-4 tablespoons heavy cream for brushing the tops of the scones
For the icing
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 3-4 tablespoons heavy cream
Instructions
To make the scones
- Preheat the oven to 400 degrees.
- In a medium-large bowl, whisk together dry ingredients (flour, sugar, baking powder) and set aside.
- Next, chop the cold butter into small pieces. Use your fingers, forks, or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse sand. Any leftover butter chunks shouldn't be larger than a pea. Set aside.
- In a separate bowl, mix together wet ingredients (cream, eggs and extracts).
- Add the wet ingredients to the flour mixture and mix together until all of the dry ingredients have been coated to form a dough. *I usually use my hands at the end of mixing to make sure everything is well incorporated
- Fold in the white chocolate chips and sprinkles with your hands or a large spoon.
- Line a large cookie sheet with parchment paper. Lightly flour the parchment paper.
- Next, lightly flour your hands and pick up the dough and place it on the lined cookie sheet. Form the dough into an 8-9 inch circle (about 1-1 ½ inches thick) using a rolling pin or by just pressing it down with your hands. Sprinkle more flour as you go if necessary.
- Freeze the dough for ~5 minutes to set.
- Remove from the freezer and use a knife or a pizza cutter to slice the scone dough into 8 equal pieces.
- Evenly space the scones on the large cookie sheet, leaving at least an inch in between each scone. Brush them with heavy cream and bake for 12-15 minutes or until the bottom of the scones are golden brown.
To make the icing
- In a small-medium bowl, combine powdered sugar, vanilla extract and 3 tablespoons heavy cream. Mix well.
- Add additional heavy cream as needed until you have reached desired texture (the icing should be runny enough to drizzle over the top of your scones).
- Drizzle the icing over the cooled scones.
- Immediately top with additional sprinkles, if desired. Store the scones at room temperature.