Funfetti Chip Scones Recipe

1. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater.

2. Add it to the flour mixture and combine with a pastry cutter, 2 forks, or fingers until the mixture comes together in pea-sized crumbs.

3. Place in the refrigerator or freezer.

4. Whisk ½ cup of heavy cream, the egg, vanilla extract, and almond extract together in a small bowl.

5. Drizzle over the flour mixture, add the chocolate chips, white chocolate chips, and sprinkles, then mix together until everything appears moistened.

6. Pour onto the counter and, with floured hands, work the dough into a ball as best can be done. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1 to 2 more tablespoons of heavy cream.

7. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. To make smaller scones, press the dough into 2 5-inch discs and cut each into 8 equal wedges.

8. Brush the scones with the remaining heavy cream. Place the scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

9. Preheat the oven to 400 degrees F. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, use 2 baking sheets.

10. After refrigerating, arrange scones 2 to 3-inches apart on the prepared baking sheet(s).

11. Bake the larger scones for 20 to 25 minutes or until lightly browned. If 16 smaller scones were made, bake for 18 to 20 minutes or until lightly browned.

12. Remove from the oven and allow to cool for a few minutes while preparing the icing.

Vanilla Icing:

1. Whisk the confectioners’ sugar, vanilla extract, heavy cream, and salt together. Add a little more confectioners’ sugar to thicken or more milk or cream to thin out. Taste and add a pinch of salt, if desired.

2. Dunk each warm scone in the icing or drizzle on top, finish with sprinkles; then serve and enjoy!