Rainbow Sprinkle Scones

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, sugar, baking powder and salt together in a large bowl.
2. Grate the frozen butter on a box grater, add it to the dry mix and work it in with a pastry cutter, two forks or your fingers until it forms pea-sized crumbs. Keep the bowl cold while you mix the wet ingredients.
3. Whisk the 1/2 cup heavy cream, egg, vanilla and almond extract in a small bowl, pour over the flour mixture, then add the semi-sweet chips, white chocolate chips and sprinkles and mix until everything is moistened.
4. Turn onto the counter and, with floured hands, shape into a ball. The dough will be sticky; add a little flour if it is too sticky, or 1-2 more tablespoons cream if it is too dry. Press into an 8-inch disc and cut into 8 wedges with a sharp knife or bench scraper. For smaller scones, press into two 5-inch discs and cut each into 8 equal wedges.
5. Brush the scones with the remaining heavy cream.
6. Set the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
7. Meanwhile, preheat the oven to 400°F (204°C) and line 1 or 2 large baking sheets with parchment or a silicone mat (use 2 sheets for mini scones).
8. Arrange the scones 2-3 inches apart on the prepared sheets. Bake large scones for 20-25 minutes, or mini scones for 18-20 minutes, until lightly browned. Cool for a few minutes while you make the icing.
9. Whisk the confectioners' sugar, 2-3 tablespoons cream, vanilla and an optional pinch of salt into icing; add more sugar to thicken or more cream to thin. Dip each warm scone in the icing or drizzle it over, then add extra sprinkles if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggCreamHeavy creamChocolate chip