Raspberry Funfetti Scones

Raspberry Funfetti Scones

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones


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:

  1. Preheat the oven to 375° degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder and kosher salt and gently stir to combine.
  3. 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.
  4. 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.
  5. 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.
  6. Pat the dough out to about a 9-inch circle and cut into 8 slices. Gently spread the scones out.
  7.  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:

  1. 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.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American