One of my goals for 2018 is to make fun weekend breakfasts. I’ve done this most weekends so far. One breakfasty thing I’ve missed has been scones, which I used to make all the time. So I knew that I had to make these Sprinkle Scones when I came across the recipe.
The scones looked festive. They looked delicious. And they looked easy to make.
Plus, I have a 3 year old who loves sprinkles.
The original recipe was Funfetti Scones at Wood and Spoon. It looked pretty simple – and it was. While some call them funfetti or confetti scones, I have to call them sprinkle scones, because to me and Amelia that’s what they are – scones with lots of sprinkles mixed in and on top.
I don’t have any particular penchant for sprinkles, but my daughter does; and since I’ve posted both a Confetti Cake and Sprinkle Cookies, I obviously have a love of vanilla. And that’s exactly what I got out of this recipe – a wonderfully vanilla-y, tender scone. The sprinkles in the dough made them very festive and fun. The scones are topped with a not-excessive amount of glaze. Scones were delicious both with and without the glaze, but I found I actually preferred the ones with it. Use the glaze if you want your scone a little sweeter, or a little prettier.
I adapted the recipe slightly from the original. The original used a mixture of all-purpose and cake flour, which I never have; I used all all-purpose, and mixed in a third white whole-wheat flour on another batch with great success. But otherwise this recipe was great as is. I haven’t made a cream scone before (at least not that I can easily recall), but this recipe came together like a dream. They’re much easier to make than butter-based scones. Simply mix together flour, sugar, and leavening, then stir in (an extraordinary amount of) cream. Pat out gently, cut into shapes, and bake. It’s all very quick and easy.
Another benefit – since this recipe takes so little time to put together, I could take a little extra time to let my 3 year old scoop sprinkles, pat out dough, and brush the scones with milk. Amelia had lots of fun helping me make this recipe.
You can halve this recipe to make 12 small scones or 6 normal-sized ones. (A half batch of dough is what Amelia is patting out above.) Or, you can do what I do, which is make a full batch, shape them, separate and freeze half of them, and place them in a freezer bag for longer storage. Bake from frozen for 2-3 minutes longer. They’ll be a delicious breakfast treat from the freezer some weekend morning.
These delicious, vanilla-y sprinkle scones are festive and very easy to make.
- 3 cups flour (can use a mixture of all-purpose and cake flour, or even substitute in a little white whole wheat or pastry flour)
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1/2 cup sugar
- 1/2 cup rainbow sprinkles
- 1 1/2 cups cream
- 1 1/2 tablespoons vanilla
- extra sugar, for sprinkling (optional)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1-2 teaspoon milk (start with 1 teaspoon)
- extra sprinkles (for topping)
Mix together flour, baking powder, salt, and sugar. Stir in sprinkles. Stir in cream and vanilla. Fold with a rubber spatula until just combined; there should be no dry flour, but you don't want the dough sticky, either. You may have to add a little extra cream or flour.
On a floured surface, pat out the dough into a rectangle 3/4 inch tall. Brush with a little extra cream (or milk) and sprinkle with sugar. (You can skip the sugar if you'll use glaze.) Cut into 12 or 24 scones. Separate the scones and place on a parchment- or Silpat-lined baking sheet. Place pan of scones in the refrigerator or freezer for 10-15 minutes while you preheat the oven. (At this point, you can freeze them to make on a later date.)
Heat the oven to 425F. When the oven is at temperature, bake the scones for 12 (for mini scones) to 15 (for normal size scones) minutes. Let cool for 5-10 minutes before making the glaze.
Combine powdered sugar, vanilla, and just enough milk to make a thickish glaze that won't run off of the warm scones. Spoon or brush onto the scones. (This will be just enough glaze for a thin coating, but it won't douse or coat the scones.) Top with extra sprinkles, and enjoy.
To bake on a later date, make the scone dough and shape and cut the scones. Separate scones and place on a waxed paper- or parchment-lined plate or baking sheet. Freeze for a few hours, or up to overnight. Place scones in a freezer-safe bag. When ready, bake at 425F for 14-17 minutes from frozen. (I write my instructions on the bag when I freeze the scones, along with a list of the ingredients for the glaze. That way, my husband can make me fresh scones for breakfast one weekend!)
Adapted from Wood and Spoon