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.
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
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.
- 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.