Good luck having any dough left to make these scones. I will practically put money on the bet that you will eat all the dough before the scones ever make it on to the baking sheet much less into the oven.
Oops, don’t I usually start with some fun anecdote or little tie in to introduce a recipe? Sorry, these scones are just too amazing to hold off on telling you. They are like that piece of great news that you intend to keep quiet, subtly dropping little hints to everyone to build fun suspense, but then as soon as you see someone you compulsively blurt it out. Whoopsies! It was just too great and exciting to keep secret! Usually that news is a baby or an engagement or a dream job or successfully doing a backflip on a trampoline. In my case, though, it’s creating and perfecting a scone that tastes SO MUCH like funfetti cake batter that I forgot I wasn’t eating cake/had to make multiple batches because I couldn’t stop eating the dough/have my friends begging for deliveries/almost make me want to give up scone recipe developing because I don’t think I can top these ever.
Does anyone not like cake batter? You’re weird. I’m sorry that was rude, but yeah you’re weird. And don’t know what you are missing out on. These scones taste JUST like the yellow/white cake mixes a la Betty Crocker or Duncan Hines that our moms made for all our birthdays growing up. And they are egg-free so the dough is safe to eat. And even better, THEY ARE FUNFETTI! Everything is better with sprinkles and that is just a fact.
The cool thing about sprinkles in scones is they become instantly customizable. Favorite color, favorite shapes, holidays…I have Christmas sprinkles! I have Halloween sprinkles! I HAVE DISNEY SPRINKLES! I have 1000 reasons to make these scones a million times and you can bet I’ve already made a dent in that number.
Are you excited yet?
Once they are baked–if they make it to the oven that is–they rise up so nice and fluffy and soft, but are also sturdy enough to handle toppings. Anything that tastes good on a cake will taste good on these scones: clotted cream, whipped cream, Nutella, vanilla glaze, chocolate glaze, cream cheese glaze, your favorite cake frosting to mimic an actual cake.
So get making these…like…yesterday. Because now you can have your cake and eat it too, in 15 minutes!
funfetti cake batter scones
- 200 grams (1 ½ cups + 2 tbsp) all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 50 grams (1/4 cup) ultrafine baking sugar
- 1 container (1.75 oz) sprinkles (I used tubular rainbow sprinkles for my first batch)
- ½ tsp butter extract
- ½ tsp vanilla extract
- 150-200 mL heavy whipping cream
Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper and set aside. Oven rack should be in the top third of the oven.
Whisk together flour, salt, baking powder, and sugar in a medium-large mixing bowl. Add sprinkles and stir to evenly disburse.
In a liquid measuring cup, combine the extracts and 150 mL cream. Add heavy cream to flour mixture and lightly work into a dough. Add additional cream 1 tablespoon at a time until all ingredients come together. Dough should come together without being wet. Do not overwork the dough, always opt to add a little bit more cream instead of kneading it extra to incorporate leftover flour.
Turn out onto a lightly floured surface and pat dough to ½ in thickness (or other desired thickness). Cut out scones with a 5 cm crimped biscuit cutter and place on baking sheet. Bake for 7-10 minutes, or until edges are beginning to lightly brown and tops of scones are firm but not burnt.
Cool on a wire rack immediately.
Because I can’t resist these scones, much less another picture of them…