Funfetti Chip Scones

Iced, crumbly, and sweet funfetti chip scones with chocolate chips, white chocolate chips, and plenty of sprinkles. Topped with thick vanilla icing! Recipe on sallysbakingaddiction.com

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!

Iced, crumbly, and sweet funfetti chip scones with chocolate chips, white chocolate chips, and plenty of sprinkles. Topped with thick vanilla icing! Recipe on sallysbakingaddiction.comIced, crumbly, and sweet funfetti chip scones with chocolate chips, white chocolate chips, and plenty of sprinkles. Topped with thick vanilla icing! Recipe on sallysbakingaddiction.com

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?

Frozen butter for funfetti chip scones on sallysbakingaddiction.com

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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…

How to make funfetti chip scones on sallysbakingaddiction.com

How to make funfetti chip scones on sallysbakingaddiction.com

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!!)

Vanilla icing for funfetti chip scones on sallysbakingaddiction.com

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!

Iced, crumbly, and sweet funfetti chip scones with chocolate chips, white chocolate chips, and plenty of sprinkles. Topped with thick vanilla icing! Recipe on sallysbakingaddiction.com

Funfetti Chip Scones

Ingredients:

  • 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

Vanilla Icing

  • 1 cup (120g) confectioners' sugar
  • 2-3 Tablespoons (30-45ml) milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt, if desired

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Recipe Notes:

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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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71 Comments

Comments

  1. Joan Stefani on February 23, 2018 at 12:05 am

    I made a confetti cake, one of your recipes form 3 years ago. You used s confetti that you said did not tun when stirred I the batter.  Can I please get the name of the company that sells the confetti?

  2. Kaylee on February 23, 2018 at 4:32 pm

    These were the first scones I’ve ever tried to make. Aside from cutting a few minutes from the bake time, I followed this recipe exactly and they turned out perfect! My oven is probably just a little hotter because I only cooked my scones for 20 minutes and probably could have even taken them out at 18. Anyway, great recipe! Grating the butter makes this a lot easier.

    • Sally on February 24, 2018 at 10:55 am

      Thank you so much for reporting back about these scones!

  3. Smilegirl on February 23, 2018 at 4:55 pm

    These were a hit with my six and three year daughters.  I don’t know why I never thought about making 16 small scones vs. 8 large scones.  Brilliant idea and a much better size for all of us!  Thank you for another great recipe Sally. 🙂

  4. Amanda on February 24, 2018 at 7:50 pm

    Indulgent, but nice.  These scones are now on my to-do list.  Thank you.  

  5. Francesca on February 25, 2018 at 9:00 pm

    Your scones recipe is the only one I ever use. Truly the best! I can’t wait to try this one!

  6. Jenna on March 3, 2018 at 10:21 am

    I tried this recipe last week, and these scones were amazing! I made the mini versions so that my husband and I could have a morning breakfast treat with our tea at our jobs. The scones stayed moist all week! Such a lovely way to start a work morning!!!   Thank you! I will be making these again soon!

  7. Stephanie Dodaro on March 17, 2018 at 1:33 pm

    My friends call me the master-scone baker now. I have baked almost all of your scone recipes over and over again. My 8 and 9 year old boys love the ones with chocolate and my husband and in-laws gobble up the fruit ones. I love your recipes so much that I had to find some small way to repay you, so I went out and bought two of your cookbooks. Thanks for the amazing recipes. warmest regards, Stephanie Dodaro

    • Sally on March 19, 2018 at 12:22 pm

      Stephanie, I’m absolutely thrilled to hear how much your family loves the recipes! Thank you so much for supporting SBA and I hope you love the cookbooks 🙂

  8. Valerie on April 15, 2018 at 4:55 pm

    Sally,
    I wondered if you had tested putting a handful of white chips in flour/butter mixture (chopped up fine and incorporated with the butter) and did yours bake flat? Or melt out?

    So I use a processor, always do, I blitzed the chips with the frozen butter pieces and then added my wet. Everything was ice cold. But when they baked not only did they melt out but it browned quicker than any other scone recipe I’ve made of yours. 
    I was wondering if you had tested out this way before landing on your final product?

    • Sally on April 16, 2018 at 6:47 am

      Valerie, I haven’t tested that method out. In that instance, the white chocolate pieces become the base of the recipe along with the chipped butter. They’re full of sugar, so the scones will brown quicker. Regardless of how cold everything is, the white chocolate pieces are more likely to melt which results in over-spread. Anyway, I recommend treating the white chocolate as an add-in and just folding into the scone dough.

  9. Valerie on April 16, 2018 at 11:44 am

    Agreed, I should have known. Lol thanks Sally!

  10. Stefanie on May 17, 2018 at 11:17 am

    Hi, Sally! I want to bake these to watch the Royal wedding on Saturday, but I was wondering if I could make the dough on Friday night and then bake them off early Saturday morning? Could I just keep the dough in the refrigerator over night? Thanks!

    • Sally on May 17, 2018 at 12:38 pm

      Yes, you can. Your scones might not rise as much but they should still be delicious!

  11. Kat Barlow on August 7, 2018 at 3:25 pm

    Hey Sally – can I use a food processor instead of a pastry cutter?

    • Sally on August 8, 2018 at 11:17 am

      Hi Kat! Sure can!

  12. Olivia on August 16, 2018 at 4:07 am

    Your scones recipe is now my go-to recipe. Grating the butter makes so much difference (especially since I live in Southeast Asia, which means super humid and hot) 🙂 Thank you for the tips!

  13. Sonia on September 2, 2018 at 12:29 am

    I love this recipe! People that don’t like scones, love the scones I make. My most popular is the bacon scones with salted maple glaze. Very close second are the blueberry lemon.
    Thanks so much for this recipe. I earned the nickname Sconia.

    • Sally on September 3, 2018 at 2:19 pm

      Haha – love the nickname! Bacon maple scones sound amazing!!

Reviews

Questions

  1. Stefanie on May 17, 2018 at 11:17 am

    Hi, Sally! I want to bake these to watch the Royal wedding on Saturday, but I was wondering if I could make the dough on Friday night and then bake them off early Saturday morning? Could I just keep the dough in the refrigerator over night? Thanks!

    • Sally on May 17, 2018 at 12:38 pm

      Yes, you can. Your scones might not rise as much but they should still be delicious!

  2. Kat Barlow on August 7, 2018 at 3:25 pm

    Hey Sally – can I use a food processor instead of a pastry cutter?

    • Sally on August 8, 2018 at 11:17 am

      Hi Kat! Sure can!

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