These Raspberry Funfetti Scones make breakfast even more fun. These are soft vanilla scones with raspberries and sprinkles and a vanilla glaze. A touch of almond extract gives these the perfect touch.
Did anyone else spend the weekend binge watching Orange is the New Black? I had mixed feelings. Some episodes were great and others were just a little too much for me. It was actually the perfect time to just knock them all out because the fiancé was gone all weekend, so I put on the TV while I was baking all weekend and when I needed a break, I flipped back to Gilmore Girls. That is the exciting stuff that goes on here when I have a weekend to myself.
There was a LOT of baking going on, but that is pretty much to be expected. I took the whole month of May off and I have some catching up to do. One of the recipes I started with were these Raspberry Funfetti Scones.
When I saw the cover of this month’s Bake From Scratch magazine featured recipes with sprinkles, I was pretty excited. Their magazine is beautiful but part of what I want for myself is to learn more about baking from scratch, and one way I can teach myself is to try different recipes that are outside of my normal realm.
The original recipe for the birthday cake scones didn’t include the raspberries but I happened to have a lot in my fridge, and they just make these scones even prettier! However, the first attempt didn’t go so well; let me explain.
The recipe called for whole milk, but I only had nonfat milk and heavy cream, so I used nonfat milk. Don’t do that. If you don’t have whole milk, substitute heavy cream. The nonfat milk did not allow the dough to thicken enough.
In the first attempt, I didn’t mix the dough enough in the bowl before I turned it out onto the floured surface so it was pretty much a soggy mess. At this time, I also added the berries, which I rinsed and floured. Adding the berries too early contributed to the wet dough. Despite all the mistakes, I baked them anyway. They were good but definitely more like a muffin than a scone. They were also very ugly, but ugly food can still taste good.
The second time around, I mixed the dough in the bowl until it was a lot thicker. It’s a delicate situation because you don’t want to overwork the dough but you need to make sure it’s a nice, doughy consistency before you start kneading it.
I decided to fold the raspberries into the dough as I was kneading it in an attempt not to smash them as much. It only sort of worked, but it was a lot easier to get the dough right before adding the berries.
My final tip is that it’s best to knead the scones and cut them on the same surface that you are baking them on, whether it be a silicone mat or parchment paper. Then you can just transfer it to your baking sheet. It’s a little harder to get the scones off the parchment paper, so I used a flat edge spatula to spread them out on the pan a little bit. They do expand when they bake, but you can cut them apart while they are still warm.
It took a lot of will power not to eat them all to myself. Thankfully, a couple of friends stop by and I sent them home with a few scones!
Follow Beyond Frosting:
Facebook | Twitter | Pinterest | Instagram
If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
Print
Raspberry Funfetti Scones
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
These Raspberry Funfetti Scones make breakfast even more fun. These are soft vanilla scones with raspberries and sprinkles and a vanilla glaze. A touch of almond extract gives these the perfect touch.
Ingredients
For the scones
- 3 cups (375 grams) all-purpose flour
- ¼ cup (50 grams) plus 1 tablespoons (4 grams) granulated sugar, divided
- 2 ½ teaspoons (12.5 grams) baking powder
- 1 teaspoon kosher salt
- 1 cup (227 grams) unsalted butter, cold
- 1 cup (240 grams) plus 1 tablespoon heavy cream or whole milk, divided
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- ½ cup rainbow sprinkles
- 1 cup raspberries, rinsed and dried
For the glaze
- ½ cup (60 grams) powdered sugar
- 1 tablespoon heavy cream or whole milk
- ½ teaspoon clear vanilla extract
- ¼ teaspoon salt
- Sprinkles for garnish
Instructions
For the scones:
- Preheat the oven to 375° degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder and kosher salt and gently stir to combine.
- Cut the butter into small cubes, about 1 tablespoon each and combine with the dry ingredients. Use a pastry cutter or two forks to cut the butter into the dry ingredients until it becomes a crumbly mixture with no large chunks of butter remaining.
- Form a hole in the center of the dry ingredients. Pour the cream, and vanilla and almond extracts into the middle of the dry ingredients and use a wooden spoon to stir until the dough starts to loosely assemble. Add the sprinkles and stir a couple more times.
- Turn the dough out onto a well-floured surface. Gently start to knead the dough, added a couple of raspberries with each pass until the dough has thickened. Be careful not to over knead.
- Pat the dough out to about a 9-inch circle and cut into 8 slices. Gently spread the scones out.
- Bake at 375° degrees for 25-30 minutes until scones start to brown slightly. Remove from the oven and allow scones to cool on a baking sheet.
For the glaze:
- In a small bowl, combine the powdered sugar, cream, vanilla extract and salt. Stir until well combined. Drizzle the glaze over the scones and garnish with sprinkles.
Notes
- This recipe is from Bake From Scratch
- The original recipe called for whole milk instead of heavy cream. I used heavy cream. You need to use one or the other. If you use a lower fat milk, the dough will be too watery.
- You can mix the raspberries in early but they will smash and smear. It is difficult to keep them whole.
- It’s best to knead the scones and cut them on the same surface that you are baking them on, whether it be a silicone mat or parchment paper. Then you can just transfer it to your baking sheet.
Filed Under:
Julianne, can I freeze a frosted cake that has sprinkles on it, or would it be better to wait ’til it’s defrosted to sprinkle it?
Hi PJ, you know I have never frosted a cake with sprinkles and then froze it. I do freeze things with sprinkles all the time. I would think it would be better to add them after you pull it out of the freezer and thaw it. I am always afraid that the cake might sweat and then the sprinkles colors might “run” and look like tye dye instead.
Julianne, thanks for responding. I had already frosted, sprinkled & frozen my cake by the time I saw this (I’m slow 🙁 ). The cake & container sweated, but the red, white, & blue sprinkles did not! Yay!!!
These are so fun. 🙂 I love the addition of raspberry – yummy!