Birthday cake doesn’t have to be reserved for parties! We can make scones out of it.
My love of scones is well-documented here; you can make Toffee-Butterscotch Scones, Coconut-White Chocolate Scones, Raspberry-White Chocolate Scones, Meyer Lemon-Blueberry Buttermilk Scones with Browned Butter Lemon Glaze or, if you’re feeling extra-fancy, this super-popular Cinnamon Scone Bread.
Ugh, how I love scones. Why did I say ‘Ugh’ like it’s a bad thing?! It’s one of those loving ugh’s. They are flaky, buttery and moist when done correctly…not flavorless hockey pucks like some people imagine them to be. You can put just about anything you want in them with delicious results and they’re a cinch to whip up.
Birthday cake-flavored things were having a moment recently, and for good reason…it’s a fantastic, nostalgic flavor and sprinkles are almost always close by. The key is clear vanilla extract. I know, I know…we use GOOD VANILLA for everything else, but you really have to use the artificial clear extract here. It imparts a unmistakable flavor that is key to that birthday cake/funfetti taste. Also, sprinkles!! I loooove these ones from Williams-Sonoma and they come with that cute wooden scoop.
And these are adorned with a glorious vanilla glaze that’s thick and frosting-y. Just like a real birthday cake!
Is it your birthday? Nope? Is it someone else’s birthday? Nope? Do you have a party/potluck at work or with friends? Nope? How about a brunch? Nope? Is it a day???? Yes, so it’s perfectly acceptable to make these because every day we get to wake up deserves a party!
Flaky, buttery scones flavored with vanilla and almond extracts and full of SPRINKLES! The perfect birthday cake flavor!
- 2 cups (240 grams) all-purpose flour
- 3 tablespoons (37 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- Pinch of salt
- 1 stick (1/2 cup) cold butter, cut into small cubes
- 1 cup heavy cream, plus extra for brushing the tops
- 1 tablespoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup rainbow sprinkles
- Sanding sugar, for sprinkling
- 2 cups (227 grams) confectioners’ sugar
- 1/4 to 1/3 cup heavy cream or milk
- 1 teaspoon clear vanilla extract
- 1/4 teaspoon almond extract
- Sprinkles, for garnish
- Preheat the oven to 425°. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder and salt, stirring to mix. Add the butter and cut into dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs.
- In a measuring cup, combine the heavy cream, vanilla and almond extract. Make a well in the center of the dry ingredients and add the cream. Using a spoon, stir together just until all of the dry ingredients are absorbed. Add the sprinkles and gently fold in with a spatula. Turn the dough onto a very lightly floured surface and pat into a circle about 1-inch-thick. Cut the dough into 8 wedges. Transfer to the prepared baking sheet. Brush the tops with heavy cream and sprinkle with sanding sugar.
- Bake for 15 minutes at 425°, then turn the heat down to 350°and bake for an additional 10 minutes, until golden brown. Let the scones cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
- When ready to glaze, combine all of the glaze ingredients and whisk until smooth. Drizzle/spread on top of the scones and garnish with sprinkles.
Clear vanilla extract is essential here! Don’t substitute with pure vanilla extract or you’ll be missing a certain somethin’ somethin’ from the flavor.