Description
These Rainbow Sprinkle Scones are a colorful and fun twist on the classic scone. Packed with rainbow sprinkles and topped with a sugary crust, these scones are perfect for a delightful breakfast treat or a sweet snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup rainbow sprinkles
- 3/4 cup heavy cream, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gently fold in the rainbow sprinkles.
- Mix wet ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until the dough just comes together.
- Shape and bake: Turn the dough out onto a lightly floured surface, knead it a few times, pat it into a circle, and cut into wedges. Place the scones on the baking sheet, brush with heavy cream, sprinkle with coarse sugar, and bake for 15-18 minutes until golden brown.
- Cool and serve: Cool the scones slightly before serving.
Notes
- Add extra sprinkles on top before baking for more color.
- Best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 260
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
