Preheat the Oven:

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper to prevent sticking.

Prepare Dry Ingredients:

In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and salt until well combined.

Incorporate Butter:

Add the cold, cubed butter to the dry ingredients.

Using a pastry blender or two forks, cut the butter into the flour mixture until it resembles coarse crumbs. This process ensures flaky layers in the scones.

Combine Wet Ingredients:

In a separate bowl or large measuring cup, mix together the whole milk, clear vanilla extract, almond extract, and optional butter flavoring.

Form the Dough:

Create a well in the center of the dry mixture.

Pour the wet ingredients into the well.

Gently stir until the dough begins to come together. It’s important not to overmix to maintain a tender crumb.

Carefully fold in the ½ cup of rainbow sprinkles until evenly distributed.

Shape the Dough:

Transfer the dough onto a lightly floured surface.

With floured hands, gently knead the dough a few times to ensure it holds together.

Shape the dough into a disc approximately 1.5 inches (3.8 cm) thick. This thickness promotes taller scones.

Cut into Wedges:

Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges, like slicing a pie.

Prepare for Baking:

Place the scone wedges onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart to allow for expansion.

Lightly brush the tops of the scones with a small amount of milk to encourage browning.

Sprinkle a pinch of granulated sugar over each scone for added sweetness and crunch.

Chill the Scones:

Transfer the baking sheet with the scones to the refrigerator.

Chill for about 15 minutes. This step helps firm up the butter, reducing spread during baking and enhancing flakiness.

Bake:

After chilling, place the baking sheet in the preheated oven.

Bake for 25 to 30 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze:

In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until the mixture is smooth and free of lumps.

If the glaze is too thick, add additional milk, a teaspoon at a time, until the desired consistency is reached.

Glaze the Scones:

Once the scones have cooled completely, drizzle the glaze over the tops using a spoon or a piping bag.

Immediately sprinkle additional rainbow sprinkles over the wet glaze for decoration.

Allow the glaze to set for about 10 minutes before serving.