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!
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!
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?
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.
- 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.
- 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.
- 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.
- 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.
- 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…
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!!)
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!
More Extra Fun Breakfast Recipes
- Star Bread
- Sprinkle Buttermilk Pancakes
- Crumb Cake Donuts
- Homemade Frosted Donuts
- Homemade Crepes
- Cinnamon Rolls
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.
- 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
- 1 cup (120g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) heavy cream
- 1 teaspoon pure vanilla extract
- pinch of salt, if desired
- 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.
- 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.
- 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.
- Brush scones with remaining heavy cream. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- 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).
- 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 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.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
- 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.
- 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.
- Overnight Instructions: Prepare scones through step 3. Cover and refrigerate overnight. Continue with the recipe the following day.
- 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.