RECIPE

Funfetti Scones

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Scones can be one of the easiest recipes to make, thanks to my scoop technique. I love recipes that can be quick and easy to make, especially on busy days when I need an easy recipe to make. Scones if made right will be moist, buttery and flakey inside with a crumbly crust.

My kids love scones and love when I pack them for lunch. What do your kids like for snacks? I make a lot of scones with fruit, but this time I changed it up and made some funfetti scones for the kids for snacks. Isabella loves all things funfetti, so I knew this scone would be her favorite and it definitely is. Lele and JJ loved it too and it is one of their favorites too.

Here are my tips for making scones.

I usually use a large bowl, so I have lots of room to mix, especially when it comes to cutting in the grated butter. By grating the chilled butter and then chilling it, you are getting lots of butter for that buttery flakey taste and texture.
Usually with baking you want your butter, milk and eggs to be room temperature. However with scones you want them to be cold. In fact I prefer use butter that has been in the freezer for a little bit. Cold ingredients keep the scones from overspreading. If you overwork the dough, it will become warm and will spread when baking. If you feel your dough is warm, scoop the dough onto your prepared baking sheet. Place the baking sheet in the refrigerator for 15 minutes.
Always use vanilla and salt in sweet scones. Both these items bring out so much more flavor in baking.
Using large cookie scoop, helps with dough staying cold. You aren’t using your hands which adds heat to the dough. Plus it takes less time and they still look pretty.

Hopefully these tips help you making scones and not being afraid to try them. I have so many other scone recipes here.

Ingredients

2 cups all purpose flour, spooned and leveled
⅓ cup sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted cold butter
3/4 cup buttermilk cold
1 large cold egg
2 tsp vanilla extract
½ tsp almond extract
¼ cup rainbow sprinkles
½ cup white chocolate chips

Directions

Preheat the oven 400. Line 2 baking sheets with parchment paper and set aside.
In a large bowl whisk together flour, sugar, baking powder and salt.
Grate the butter into the flour mixture. Use a pastry cutter to cut the butter until a crumb forms.
In a separate bowl whisk together buttermilk, egg, vanilla and almond extract. Pour the wet mixture into the dry ingredients, mix until combined.
Fold in the sprinkles and white chocolate chips into the mixture.
Using a 3 oz scoop, scoop batter onto the prepared baking sheets.
Bake for 15-17 minutes, until they get a light brown. Place a cooling rack to cool.
While the scones are cooling, make the glaze. Whisk together 1 cup of powdered sugar, 2-3 tbsp of milk, water or heave cream, 1 tsp vanilla extract, splash of almond extract and pinch of salt.