How To Make Funfetti Chip Scones
Enjoy buttery and moist bites of colorful funfetti scones with this scones recipe! They’re filled with chocolate, and dotted with sprinkles for a fun snack.
Serves:
Ingredients
- 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
- ½cupgranulated sugar
- 2½tspbaking powder
- ½tspsalt
- ½cupunsalted butter,(1 stick), frozen
- ½cupheavy cream,plus 2 tbsp for brushing
- 1large egg
- 1½tsppure vanilla extract
- ¼tspalmond extract,optional
- ½cupsemi-sweet chocolate chips
- ½cupwhite chocolate chips
- ½cuprainbow sprinkles
For Vanilla Icing:
- 1cupconfectioners’ sugar
- 3tbspheavy cream
- 1tsppure vanilla extract
- pinchsalt,optional
Instructions
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Whisk the flour, sugar, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater.
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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.
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Place in the refrigerator or freezer.
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Whisk ½ cup of heavy cream, the egg, vanilla extract, and almond extract together in a small bowl.
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Drizzle over the flour mixture, add the chocolate chips, white chocolate chips, and sprinkles, then mix together until everything appears moistened.
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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.
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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.
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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.
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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.
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After refrigerating, arrange scones 2 to 3-inches apart on the prepared baking sheet(s).
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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.
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Remove from the oven and allow to cool for a few minutes while preparing the icing.
Vanilla Icing:
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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.
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Dunk each warm scone in the icing or drizzle on top, finish with sprinkles; then serve and enjoy!
Recipe Notes
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Freeze Before Baking: Freeze the scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping them with icing. Freeze them in a freezer-friendly bag or container. To thaw, leave it out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300 degrees F oven for 10 minutes. When ready to serve, top with lemon icing.
Nutrition
- Calories: 564.30kcal
- Fat: 26.65g
- Saturated Fat: 16.24g
- Trans Fat: 0.47g
- Monounsaturated Fat: 7.47g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 78.17g
- Fiber: 1.51g
- Sugar: 52.65g
- Protein: 5.63g
- Cholesterol: 84.07mg
- Sodium: 317.44mg
- Calcium: 156.05mg
- Potassium: 133.74mg
- Iron: 2.12mg
- Vitamin A: 192.25µg
- Vitamin C: 0.18mg
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