Funfetti Chip Scones

These birthday cake inspired scones are bursting with rainbow sprinkles, chocolate, and white chocolate chips. An ode to my cake batter chocolate chip cookies, these colorful scones are buttery and moist with crisp crumbly edges and soft flaky centers. Creamy vanilla icing is the perfect finishing touch!

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 scones a few months ago. 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. A few 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. Now, I absolutely love them!

Since then I’ve used 1 basic scone recipe to produce many different varieties including: strawberry lemon poppy seed scones, blueberry scones, chocolate chip scones, cinnamon scones, caramel apple scones, and more. Each scone is better than the last, which brings us to today when I reach for chocolate chips and rainbow sprinkles to make funfetti scones. 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

Scone Success Tips

In case you haven’t tried any of my scone recipes yet, I have a few tricks up my sleeve to create the absolute BEST SCONES of your life. Dramatic? Not one bit.

  1. Cream or Buttermilk. Heavy cream makes a delicious scone. Buttermilk does too! Avoid subbing in another dairy or even 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. Work the cold butter into the dry ingredients so that it coats the flour. 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 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. 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

Video Tutorial

If you’re interested, I have a 5 minute video demonstrating the scone recipe. I’m making blueberry scones in this video, but the base recipe and process is exactly the same.

This funfetti scone recipe yields 8 generously sized scones or 16 mini scones. I made mini scones in these photos, but you can choose either amount. Either shape the dough into 1 large disc or 2 smaller discs. Cut the disc(s) into 8 wedges.

By the way, these funfetti 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

More Extra Fun Breakfast Recipes

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Funfetti Chip Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones or 16 smaller scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Iced, crumbly, and sweet funfetti chip scones with chocolate chips, white chocolate chips, and plenty of sprinkles. Top with thick vanilla icing for an extra breakfast treat. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


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 (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 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
  • 23 Tablespoons (30-45ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • pinch of salt, if desired

Instructions

  1. Whisk flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, vanilla extract, and almond extract together in a small bowl. Drizzle over the flour mixture, add the chocolate chips, white chocolate chips, and sprinkles, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
  4. Brush scones with remaining heavy cream. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. 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.
  9. Make the icing: Whisk 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.
  10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.


Notes

  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes. When ready to serve, top with lemon icing.
  4. Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones

76 Comments

  1. 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. 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.

  3. 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. 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!

  5. 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

    1. 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 🙂

  6. 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?

    1. 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.

  7. 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!

  8. 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!

  9. 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.

  10. Hi Sally! I’ve spent years searching for my go to scone recipe. I just couldn’t get them to turn as I liked.
    Until I found yours.
    I love plain or lemon scones for tea or brakfast. The basic dough (flour, salt, sugar, butter, egg, cream) is amazing as is. I usually add some chips to make my daughter happy. She is a chocolate fan.
    Thank you for all the perfect recipes.

  11. I made these today for my cousins birthday, and they were so festive and delicious! Love this recipe! The only thing I will say, is they didn’t need to bake as long as the recipe suggested. I made the mini version, and they only baked 13-14 minutes or so.

  12. My kids love this recipe. Thank you for sharing! 🙂

    I wonder if it’s possible to add some rolled oats into the recipe? If we do that, do we have to increase the cream?

    1. Hi Olivia! You could add oats, yes. If you do, I would slightly increase the cream. Use 1/2 cup, then add more until the dough is completely moistened.

      1. Thank you so much! I will try this next time 🙂 Baked this again last night for my kids’ first day of school. It was (as always) a hit with the kids (and the husband).

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