I hope you’re getting through the week happy and healthy, and that you’re ready for a little end of the week treat- I know I am. I’m in the mood for something bright and fun, and nothing really does that quite like something with sprinkles!

I’ve got a sweet recipe for Birthday Cake Scones today that will take your weekend breakfast to the next level. These are stuffed with rainbow sprinkles, and topped with a sour cream icing that tastes amazing. Let’s get to it!

How To Make Birthday Cake Scones

I’ve heard a lot about how English scones are far better than American scones, and I’ve never had an authentic one before myself. But I will say, these are pretty dang delicious, and one of my favorite scone recipes I’ve ever worked on, so that’s good enough for me! These use buttermilk and sour cream to create a really tender, fluffy scone. Plus, we’re using both vanilla extract and almond extract to bring the flavor home.

You start by mixing together all of the dry ingredients- in this case that’s flour, sugar, sprinkles, baking powder, salt, and baking soda. Then, we’re cutting in some very cold butter to start things off, just until you’ve got small chunks of butter running throughout the mixture, similar to the start of a biscuit dough.

In a small bowl, whisk together the buttermilk, sour cream, egg, vanilla extract, and almond extract until combined. And then pour it into the dry mixture. Using a fork, start to mix it together until a shaggy dough forms. Then, turn the mixture out onto a floured surface, and gently knead until you have a cohesive dough- this should just take a moment.

Then, pat it out into a large rectangle that is about 4 inches by 8-10 inches and about 1/2 inch thick or more. Cut it into 8 scones, and them pop them onto your pan and into the fridge to chill for 20 minutes.

Brush the tops with cream, and sprinkle with some coarse sugar if you’d like. They bake for about 12-14 minutes, or until golden brown and beautiful.

Generously top the scones with your sour cream icing, and sprinkle with more sprinkles for general happiness. Enjoy!

Birthday Cake Scones

Servings 8 scones


For the Birthday Cake Scones:

  • 2 1/3 cups flour
  • 1/3 cup sugar
  • 3 tbs. rainbow sprinkles
  • 1 tbs. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 6 tsp. cold butter, cut into cubes
  • 2/3 cup buttermilk
  • 3 tbs. sour cream
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1-2 tbs. heavy cream
  • 1-2 tbs. coarse sugar

For the icing:

  • 2 tbs. sour cream
  • 2 tbs. milk
  • 1 1/4 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract


For the Birthday Cake Scones:

  1. In a large bowl, stir together the flour, sugar, sprinkles, baking powder, salt, and baking soda. Using a pastry cutter or your hands, cut the butter into the flour mixture until small pieces of butter run throughout the mixture.

  2. In a small bowl, stir together the buttermilk, sour cream, egg, vanilla extract, and almond extract until combined. A few lumps of sour cream is okay.

  3. Pour the wet ingredients into the dry, and stir together with a fork until a shaggy dough forms. Turn the mixture out onto a floured surface, and knead together gently until you have a well-formed dough. This should only take a few kneads- you don't want to over-do it.

  4. Form the dough into a rectangle about 4 inches by 8-10 inches, and divide the dough into 8 even scones. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes. Meanwhile, preheat your oven to 425 degrees.

  5. Bake the scones for 12-15 minutes, or until they are golden brown on top. Meanwhile, make the icing by combining all ingredients with a whisk in a small bowl until smooth.

  6. Spread the icing generously on the scones while they are still hot, and add more sprinkles to the top while the icing is still wet. Enjoy!

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