why make this recipe
Birthday Cake Scones are a fun and festive twist on a classic treat. They bring the joy of a birthday celebration to any day of the year. With colorful sprinkles and a hint of sweetness, these scones are perfect for brunch, afternoon tea, or as a snack. They are easy to make and bake, making them a great choice for all bakers, from beginners to experts. Plus, who doesn’t love a soft, buttery scone that tastes just like birthday cake?
how to make Birthday Cake Scones
Ingredients:
- 320 grams/ 2 2/3 cups All Purpose Flour
- 66 grams/ 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tablespoons butter, cubed and chilled
- 1/3 cup sprinkles
- 3/4 cup heavy cream, cold
- 1 large egg
- 2 tsp vanilla
- 1/2 tsp almond extract (optional)
Directions:
- Line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter and cut it into the flour using a pastry cutter or your hands. Work quickly and stop when the pieces reach pea size.
- Stir in the sprinkles until evenly dispersed. Place the bowl in the fridge while prepping the wet ingredients.
- In a small bowl or measuring jug, whisk together the heavy cream, the egg, vanilla extract, and almond extract (if using). Remove the medium-sized flour bowl from the fridge and pour the heavy cream mixture into the flour.
- Stir the heavy cream in using a spatula or wooden spoon. Mix just until there are a few dry spots remaining.
- Dump the dough onto your prepared baking sheet and pat it into a 1.5-inch tall circle. Place the dough uncovered into the freezer for 1-2 hours. Preheat the oven to 400ºF.
- Once frozen, slice the dough into 8 triangles. Brush with more heavy cream and bake for 20-22 minutes, until light golden. Let cool and enjoy!
how to serve Birthday Cake Scones
These Birthday Cake Scones are delightful on their own or served with a spread of butter or cream cheese. You can also enjoy them with your favorite jam or fresh fruit. For an extra festive touch, serve them with a scoop of ice cream or alongside a birthday cake for a fun dessert table.
how to store Birthday Cake Scones
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze them for later. Just wrap individually in plastic wrap or foil, then place in a freezer bag. They will stay fresh for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm them in the oven.
tips to make Birthday Cake Scones
- Make sure your butter is very cold. This helps create a flaky texture in the scones.
- Don’t overmix the dough; stop mixing as soon as you see a few dry spots.
- Chill the dough before baking for the best shape and texture.
- For a fun variation, try using different colored sprinkles based on the occasion.
variation
You can easily change up the flavor of these scones by adding different extracts or flavorings. Instead of almond extract, try lemon or orange for a zesty twist. You can also mix in other add-ins like chocolate chips or dried fruit.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough, cut it into triangles, and freeze it. When you’re ready to bake, just brush with cream and bake from frozen.
2. What type of sprinkles should I use?
You can use any sprinkles you like! Just make sure they are the type that won’t bleed color into the dough, like nonpareils or quins.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the scones may turn out denser. You might want to add a little extra cream to maintain moisture.
Birthday Cake Scones
Ingredients
Method
- Line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles pea size.
- Stir in the sprinkles until evenly dispersed and chill the bowl in the fridge.
- In a small bowl or measuring jug, whisk together the heavy cream, egg, vanilla extract, and almond extract if using.
- Remove the flour mixture from the fridge and pour the heavy cream mixture into the bowl.
- Stir with a spatula or wooden spoon just until a few dry spots remain.
- On a prepared baking sheet, pat the dough into a circle about 1.5 inches tall.
- Place the dough uncovered in the freezer for 1-2 hours.
- Preheat the oven to 400ºF.
- Once frozen, slice the dough into 8 triangles and brush with more heavy cream.
- Bake for 20-22 minutes until light golden, then let cool before serving.