So, this recipe I worked out to celebrate my sister’s birthday. Growing up her favorite cake was a Pillsbury Funfetti cake, and I wanted to do something a bit more grown up for her at a recent brunch (just before her birthday). Part silly and part sophisticated these scones are great for anytime you want to add a bit of whimsy to a tea or brunch, or just to life in general. Plus, for me they were a bit of childhood nostalgia, and who doesn’t love sprinkles (besides Shawn).
- 1 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup heavy cream
- 1 egg
- 6 tablespoons unsalted butter
- 1/4 teaspoon almond extract
- 2 teaspoons vanilla extract
- 1/2 cup sprinkles
Preheat oven to 400 degrees.
Combine dry ingredients and sift, if you don’t have cake flour you can use two cups of all-purpose, but the cake flour gives it a bit of lightness. Cut in the butter using a pastry cutter or two forks until the mixture resembles crumbs. Combine egg and liquid ingredients and add to dry mixture, mix by hand until a soft dough forms. Then it’s time for the fun, fold in the sprinkles. Knead a few times on a well-floured surface, and then shape into a 10″ circle. Transfer the disk to a parchment lined baking sheet and then cut into 10 sections leaving the pieces connected in the circle. Bake for 18-22 minutes at 400 degrees, until the scones are golden brown. Transfer the individual scones to a cooling rack and allow to cool.
Optional (is it really) Glaze: Combine 1 1/2 cups confectioner’s sugar, 1/8 cup half & half, and 1/4 teaspoon vanilla extract (or vanilla bean paste). Stir until combined and then spread on cooled scones. Top with even more sprinkles.
