These birthday cake scones are loaded with sprinkles and are totally whimsical and sweet. A fun treat.
Birthday cake scones complete with glaze and sprinkles a’plenty for days when cake for breakfast seems the only thing to make sense.
When all else fails, have a breakfast of birthday cake scones with glaze and sprinkles. It’s impossible to be grumpy when waking up to sprinkles.
this scone recipe comes from bake from scratch, the same magazine as this birthday cake bread. it is by far one of my favorite baking magazines. i’ve yet to find a recipe i didn’t love.
for both the birthday cake bread and birthday cake scones i used a combination of rainbow nonpareils and rainbow jimmies both from wilton. they don’t bleed into the dough, and i love the mix of colors.
if you find these birthday cake scones too sweet for your morning coffee, you could skip the glaze and second dose of sprinkles. but why would you want to do that?
Sprinkle-Loaded Birthday Cake SconesHeather Kinnaird
- 3 cups flour
- 1/4 cup sugar plus a bit for sprinkling on the tops
- 2 tsp baking powder
- 1 tsp salt
- 1 cup 2 sticks of cold butter, cubed
- 1 cup milk i use whole, plus a bit for brushing the tops
- 2 tsp Clear Vanilla Extract
- 1 tsp Almond Extract
- 1/2 tsp Butter Flavor optional, but i think it adds to the birthday cake flavor
- 1/2 cup sprinkles plus more for topping
for the glaze -
- Click the link above
- preheat oven to 375 degrees
- line a baking sheet with parchment paper
- in a large bowl whisk together the flour, sugar, baking powder, and salt
- using a pastry cutter or two forks, cut in the butter until your mixture in crumbly and you have small bits of butter evenly distributed throughout
- make a well in the center and add the milk and and extracts
- stir until your dough forms and then gently fold in the sprinkles
- on a well floured surface, knead dough to form a ball, and then flatten into a disc about an inch thick
- cut into 8 wedges, then place them on the prepared baking sheet
- brush the tops with milk and sprinkle with sugar
- bake 30 minutes
- allow to cool before glazing
- to make the glaze, click the link above.
Heather Kinnaird is the blogger behind French Press, a blog dedicated to family friendly meals, sweet treats, and homemade versions of store bought classics. When she's not in the kitchen you 'll probably find Heather chasing after her kids, three dogs, 6 chickens, and sometimes all of the above.