Birthday Cake Scones Recipe

Introduction

These Birthday Cake Scones are a delightful twist on classic scones, bursting with colorful sprinkles and a tender crumb. Perfect for celebrations or a sweet breakfast treat, they bring fun and flavor together in every bite.

Ingredients

• 320 grams (2 2/3 cups) all-purpose flour
• 66 grams (1/3 cup) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons butter, cubed and chilled
• 1/3 cup sprinkles
• 3/4 cup heavy cream, cold
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)

Instructions

1. Step 1: Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. Step 2: Add the cubed butter to the flour mixture and cut it in using a pastry cutter or your hands until the pieces are about the size of peas. Work quickly to keep the butter cold.
3. Step 3: Stir in the sprinkles evenly. Place the bowl in the fridge while you prepare the wet ingredients.
4. Step 4: In a small bowl or measuring jug, whisk together the cold heavy cream, egg, vanilla extract, and almond extract if using. Remove the flour mixture from the fridge and pour in the cream mixture.
5. Step 5: Stir gently with a spatula or wooden spoon until just combined, with a few dry spots remaining. Avoid overmixing to keep scones tender.
6. Step 6: Turn the dough out onto the prepared baking sheet. Pat it into a 1.5-inch tall circle. Place the dough uncovered in the freezer for 1 to 2 hours. Meanwhile, preheat the oven to 400°F (200°C).
7. Step 7: Once the dough is frozen, slice it into 8 triangles. Brush the tops with a little more heavy cream. Bake for 20 to 22 minutes, or until the scones are lightly golden. Let cool slightly before serving.

Tips & Variations

• Use festive colored sprinkles to make these scones extra cheerful for parties.
• If you don’t have almond extract, simply omit it or add a splash of lemon zest for a citrus twist.
• For dairy-free options, substitute the butter and cream with plant-based alternatives.
• Chilling the dough in the freezer ensures clean slices and flaky texture.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones without sprinkles?

Yes, you can omit the sprinkles for a plain version or substitute with mini chocolate chips or dried fruit for a different flavor.

How do I know when the scones are done baking?

The scones are ready when they turn light golden on top and feel firm to the touch. Baking times can vary, so start checking at around 20 minutes.

Birthday Cake Scones Recipe

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★★★★★

4.4 from 138 reviews

These Birthday Cake Scones are delightfully tender and buttery with colorful sprinkles baked right in, creating a festive and fun treat perfect for celebrations or a special breakfast. They feature a soft crumb with a light golden crust, enhanced by vanilla and optional almond extract for a subtle, sweet aroma.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 320 grams (2 2/3 cups) all-purpose flour
• 66 grams (1/3 cup) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 8 tablespoons butter, cubed and chilled
• 1/3 cup sprinkles
• 3/4 cup heavy cream, cold
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)

Instructions

1. Prepare dry mixture: Line a baking sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
2. Cut in the butter: Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your hands, quickly cut the butter into the flour until the pieces are about the size of peas. This creates a flaky texture.
3. Add sprinkles and chill: Stir the sprinkles evenly into the butter-flour mixture. Place the bowl in the refrigerator to chill while you prepare the wet ingredients.
4. Prepare wet ingredients: In a small bowl or measuring jug, whisk together the cold heavy cream, large egg, vanilla extract, and optional almond extract until smooth.
5. Combine wet and dry: Remove the flour mixture from the fridge and pour in the wet ingredients. Using a spatula or wooden spoon, gently stir just until the dough comes together with a few dry spots remaining; do not overmix to keep the scones tender.
6. Shape and freeze: Turn the dough out onto the prepared baking sheet. Pat it into a 1.5-inch tall circle. Place uncovered in the freezer for 1 to 2 hours until firm. Meanwhile, preheat the oven to 400ºF (204ºC).
7. Slice and bake: Once the dough is frozen, cut it into 8 equal triangular wedges. Brush the tops with a little more heavy cream for a golden finish. Bake in the oven for 20 to 22 minutes until the scones are light golden and cooked through. Allow to cool briefly before serving.

Notes

• Do not overmix the dough to ensure scones stay tender and flaky.
• Freezing the dough before slicing helps maintain shape and produces a better texture.
• Use cold butter and heavy cream to create flaky layers.
• Optional almond extract adds a subtle nutty aroma but can be omitted if preferred.
• Store baked scones in an airtight container at room temperature for up to 2 days or freeze for longer keeping.

Keywords: Birthday cake scones, sprinkles scones, festive scones, vanilla scones, breakfast scones, easy scones recipe