Funfetti Chip Scones
I baked and photographed these funfetti chip scones back in November. If I remember correctly, this was the first recipe I photographed after my sweet Noelle was born. It took me about 5 hours to bake and shoot and there are definitely still nonpareils on the kitchen floor.
So this recipe (and vacuuming, apparently) is a long time coming!
Let’s take a walk down memory lane. 4 years ago, I ventured up to Connecticut to Panera Bread’s test bakery. There, along with a few other food bloggers, I tested and tasted scones, bread pudding, muffins, cookies, soft pretzels, and more. Doesn’t that sound like THE WORST?
We made strawberry cream scones. My hopes weren’t very high as my experience with scones up until that point could be described in 4 words: dry, bland, boring, and blah. What a difference a quality recipe (and a little heavy cream!) makes. Scones, when done right, melt in your mouth. Tender interiors, crumbly corners, crisp edges, flakes on flakes on flakes, and mega buttery. I love them!
Since then I’ve used 1 basic scone recipe to produce many different varieties including: strawberry lemon poppy seed scones, cranberry orange, blueberry, chocolate chip, cinnamon, caramel apple, and more. Each scone better than the last and this brings me to today (or, well, November) when I reach for chocolate chips, white chocolate chips, and rainbow sprinkles. Normally I favor blueberry lemon scones over any other flavor, but who would turn down a cake batter chocolate chip cookie in scone form?
TIPS FOR SCONE SUCCESS
Just in case you haven’t tried any of my scone recipes yet, I have a few tricks up my sleeve to create scones that are not dry, bland, boring, or blah.
- Heavy cream makes a delicious scone. Buttermilk does too! Try not to sub with another dairy or nondairy milk. You’ll be headed down a one way street to dry, bland, boring, and blah.
- Use cold butter. Scratch that– use FROZEN butter. Like pie crust, it’s best to use cold butter in scone dough. You’ll work the cold butter into the dry ingredients so that it coats the flour and creates crumbs. When the little butter/flour crumbs melt as the scones bake, they release steam and create little pockets of air. These pockets create a flaky and airy center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. It guarantees scone success.
- Grate the butter. Weird, right? The finer the pieces of cold butter, the easier they are to evenly mix into the dry ingredients. You can, of course, just cut the frozen butter with a sharp knife, but I like to begin with teeny butter shreds instead.
- Don’t over mix the scone dough! After you mix the cold butter into the dry ingredients, it’s time to add your wet ingredients. Mix everything together with ease. Like pie crust, overworking the dough will build up the gluten in the flour. This results in a tough and not-so-pleasant texture.
- Before baking– and I swear by this too— brush the scones with heavy cream or buttermilk, whichever you used in the dough. This layer of liquid sets on top of the scones and drizzles down the sides when they’re in the hot oven, creating an even crispier scone exterior.
And, of course, load up that scone dough with goodies. Fruit, nuts, sprinkles…
This scone recipe yields 8 generously sized scones or 16 mini scones. I made mini scones in these photos, but you can go either way. Either shape the dough into 1 large disc or 2 smaller discs. Cut the disc(s) into 8 wedges.
By the way, these scones freeze beautifully. I still have a couple left in the freezer!
(Can I just say something? I LOVE white chocolate morsels in baked goods. They sort of caramelize in the oven and are all crumbly and extra sweet!!)
I dipped each funfetti chip scone in super thick vanilla icing and topped with extra sprinkles, but they’re a 10 even without these finishing touches.
Would love to know if you try these or any of my scone recipes!
Funfetti Chip Scones
- 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
- 1/2 cup (100g) granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional, but tasty!)
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (90g) white chocolate chips
- 1/2 cup (80g) rainbow sprinkles
- 1 cup (120g) confectioners' sugar
- 2-3 Tablespoons (30-45ml) milk or heavy cream
- 1 teaspoon pure vanilla extract
- pinch of salt, if desired
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Whisk the flour, granulated sugar, baking powder, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/2 cup heavy cream, the egg, vanilla extract, and almond extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened. Fold in the chocolate chips, white chocolate chips, and sprinkles.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream.
- Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the icing: Whisk all of the icing ingredients together. Add little more confectioners' sugar to thicken or more milk/cream to thin out. Taste and add a pinch of salt if desired. Dunk each warm scone in the icing or drizzle on top. You can finish the scones with a few more sprinkles on top, too.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Make ahead tip: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
Before shaping in step 4, sometimes I refrigerate the scone dough for up to 1 hour-- don't refrigerate longer than that as the baking powder is initially activated once wet. This ensures that the scone dough is super cold when I bake it. Cold scone dough holds its shape better in the oven.
Always be gentle with scone dough. If you overwork this dough, the sprinkles may begin to bleed their color. Avoid using nonpareils (the little balls) in the scone dough as they're known to bleed their color. I love nonpareils, so I used them to decorate on top of the baked scones.
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