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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!