It’s my birthday! If you have a summer birthday you know, that as a kid at least they can sometimes result in not many friends being around to come to your birthday party. People go on vacation, etc. So I never had huge birthday parties, but spent time with my close friends and family. Which still is my favorite way to spend the day. Do my favorite things, go my favorite places, eat my favorite meals. I’ve never been a cake fan, so I’ve always looked for other treats to celebrate the day with. This year, I present birthday cake scones!
These scones are somewhat like my Vanilla Cream Scones but with lots of festive extras, and a citrusy glaze on top. When you look at the recipe it might look like I made a mistake and left off sugar. These actually have no sugar in the scone dough though as all the extras sweeten them up considerably. These are a great treat for someone you love when you want to celebrate or maybe you just love sprinkles.
- Sprinkles – Because who doesn’t want sprinkles on their birthday treat?
- Funfetti chips – These are a vanilla chip with some kind of either sprinkle or coloring, but white chocolate chips will yield more or less the same taste.
- Citrus – The citrus glaze breaks up some of the sweetness and gives a more balanced flavor.
- 300 g Pastry Flour 2½ cups
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 90-100 g Rainbow sprinkles ½ cup
- 1 cup Funfetti or White Chocolate chips
- ½ cup Unsalted butter
- 1 tsp Vanilla
- 1 large Egg beaten
- ⅔ cup Heavy cream
- 1½ tbsp Orange juice No pulp
- 1 cup Powdered sugar
- ½ tsp Lemon extract
- pinch Salt
- Put your stick of butter in the freezer, leaving it there for about 20-30 minutes before starting.
- Line a baking sheet with parchment or silicone mat
- Mix together your dry ingredients: flour, salt, baking powder, baking soda, and sprinkles with a fork.
- Take your semi-frozen butter and grate half of it over your flour mix. Fluffing it in to the flour after you've done half and then repeating with the second half.
- Mix in your funfetti or white chocolate chips, then make a well in the center of your bowl.
- Pour in your beaten egg, vanilla and heavy cream.
- Bring in the sides of the well into the center, forming a rough and shaggy dough. You want to handle the dough as little as possible, while still bringing it together.
- When you have most of the dough forming, you will probably have a little bit of loose flour at the bottom of the bowl. Take that and put it on top of the dough and fold the dough over on itself 2-3 times.
- Take your dough and place it on your parchment or silicone. Press it out into about a 1 inch thick disc or square.
- Using a sharp knife, cut your dough into 8 triangles or squares. Make sure to cut straight down and not use a sawing motion.
- Arrange your scones on the pan with 1-2 inches between them, and then place your baking tray in the freezer.
- Preheat your oven to 425°F
- When your oven is ready and your scones have been in the freezer for 20-30 minutes, take them out and place them in the oven on the center rack. As soon as they are in, reduce the temperature to 375°F.
- Bake for about 22-25 minutes, scones will be golden brown and fragrant.
- Remove scones from oven and place on a wire rack to cool.
- While scones are cooling, whisk together the glaze.
- Once scones are no longer hot, pour glaze over tops and sprinkle additional sprinkles on top.