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

Print

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

78 Comments

    1. I’ve made her scone recipes countless times before, and they normally will be ok for about 2-3 days. Any longer than that and they will tend to dry out.

    2. Hi Gemma! See the bottom of my recipe 🙂 Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

  1. Hi Sally cannot wait to try them. My question is regarding the heavy cream. It is sometimes hard to fine in grocery store but always see heavy whipping cream. Is that okay to use whenever a recipe calls for heavy cream.? Is there a difference between the two?

    1. Heavy cream and heavy whipping cream are practically the same, just a small percentage of fat difference. I always substitute one for the other depending what I buy/have.

  2. YAY!! Its like you were reading my mind, I have a love for scones too that started around the same time as yours. These look amazing. Everything I want in a breakfast treat, plus sprinkles. I recently made a batch and froze half the unbaked dough. I am going to bake them this weekend and bake for an extra few minutes, hoping the turn out well. I always brush my scones with milk before baking too. Will have to try these VERY soon!

  3. I understand your reasoning in grating the butter, but how do you do it without your hand warming the butter too much while you’re grating? I can just envision a slippery mess.

    1. It gets a little slippery, yes. Just do your best. Grate as much as you can, then you can cut/cube it if your hands are warming it too much.

  4. Maybe you can give a column on the differences in little round sprinkles, the long narrow ones, sanding sugars, mini cinnamon chips that melt into you bread or muffins, etc.  In other words all these pretty toppings and mix-ins. Which work best for different goodies, icings. Some colored sprinkles smear their color and don’t look very good. 

  5. I am all about anything with sprinkles!  There used to be a tea room around the corner from us and sadly it went out of business. I loved that they served different scones with tea and a side a clotted cream, lemon curd, and butter with each.  So yummy!

  6. Believe it or not, the best scone I ever had was on an airplane returning from England (yes, even better then the ones I had in England)   Served with clotted cream and strawberry preserves the scone was as you described, light and flaky.   And clotted cream is definitely one of the nectars of the gods.   I will try to bake them myself, using your techniques, I just have to figure out how to get my hands on (or maybe make) some clotted cream. 

  7. Sally, love the scone recipes! I recently noticed that there are scone pans. Other than give me one more pan in my cupboard do the pans do anything for the scones other than make every one the same shape? Does it make the exterior crispier? Or just dried out?

  8. These are so FUN and colourful! They’d be perfect to spice up a weekday birthday morning. I love your blueberry scones so I know this is an awesome scone base 🙂

  9. I can still remember the first scone I ever ate. I bought it at a local grocery store and had no idea what a scone was. I took one bite and literally spit the mess out!! It was so dry and disgusting that I wondered what the attraction to scones was??? I then, years later, made your cinnamon chip scone recipe and the angels sang!!! Game changer!!! I have to finish our chocolate cake pops (inLOVE!!) and then I’m making these. Happy weekend!!!

    1. Hi Kate! Thank you so much for catching that. I just updated it to include both bake times. They’re pretty similar in bake times though. 18-20 minutes for smaller scones and the larger scones take 20-25 (closer to 25).

  10. YAY!! Since seeing your Instagram post about these last weekend, I’ve anxiously been waiting for this post all week, as my husband loves ANYTHING funfetti, and I knew these were going to be his birthday breakfast for his birthday this weekend. THANK YOU!

  11. I have been grating and freezing butter for flaky doughs for a while now..works wonderfully!  New ovens  just got installed and my son is coming home from college for long weekend, so I’m primed to bake!!

  12. I tried your blueberry scones for a little tea party my 2 year old and I held for her friends-SO GOOD! The best I’ve ever had. She still talks about them and associates scones with friends-love that! 
    I read your last post too, it touched my heart. Little girls are decadently sweet, better than baked goods, but life changes are sometimes truly impossible to be prepared for. I’ve felt like a complete animorph these last 2 years. The most amazing thing I’ve learned is how important every person is, including myself. S we’ve all received an equal portion of grace, accepting that grace ourselves and pouring it out on others reveals the most beautiful, satisfying life. Thank you for your blog, Sally. Soon you’ll be baking with Noelle and That is SO fun! 

  13. Hey Sally! These scones look so good! However, whenever I make your scones, the dough is always sticky. I can hardly touch it without dumping flour on top. I try to keep the butter as cold as possible, and I even chill the wet and dry ingredients before mixing. I always have put them in the freezer for about 10 minutes before baking so they don’t become pancakes. Also, I measure all my ingredients in grams. Please help!

    1. I use plastic wrap over and under to keep from having to add more flour. Works like a champ to get the dough assembled and rolled out. Give it a try. 

  14. Hi Sally!
    I am so excited for this recipe! We share a love for sprinkles everything (I was married recently, and my friends threw me a Bridal Sprinkle – rainbow sprinkles galore!!!). This will definitely be making an appearance often at my home and for others (and hopefully at a Baby Sprinkle someday ). Thank you for such a fun recipe!

  15. Never tried making scones because my experience has been bland, dry, and blah. BUT I think you have convinced me that it wouldn’t hurt to try.

  16. I have made almost all of your types of scones and we love them. We have created our own versions too per my husbands request. We use our small food processor to grate the frozen butter as we both have hot hands and it works great. A dough cutter is the way to go when cutting in the butter to dry ingredients. I use a heavy rubber spatula to mix in wet and then use my hands for the rest after i have put flour on hands. Working fast if the key and not overmixing. Roll into a ball, then put on the parchment paper on the pan and press down to form circle. He has to supervise me so I dont flatten to much. Even with the sticky dough for some with wet fruit your gonna make a mess. No biggie. Oh and I put any wet fruit that is going in or even the chips, we add a little flour to it and that helps keep them from sinking. I have discovered if doing fruit that if i put the bowl of fruit/ flour combo in the freezer while i work with the first part it helps it all not be so wet dough. We always cover the tops with heavy cream as it gives it such a pretty chrunky top. Thanks for another one that we will give a go. I look forward to hearing when you are baking with your precious little one.

  17. Hi Sally.
    These look delicious. I am pinning this real soon try try.
    As for the Panera breads test kitchen bakery although I have never been there before and probably never will be I think 
    Making baked goods there would be the best. 
    I love sprinkles so this is going to be great.

  18. Love your tip on grating the butter and brushing the tops with the cream or buttermilk. I have a scone recipe posted on my blog that uses heavy cream. I sub buttermilk and brush the tops with an egg. I’ll try your tips on this weekend’s scone .

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×