Funfetti Chip Scones Recipe

Funfetti Chip Scones Recipe

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.

Preparation: 30 minutes
Cooking: 25 minutes
Chill Time: 15 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour,spoon and leveled, plus more for hands and work surface
  • ½cupgranulated sugar
  • tspbaking powder
  • ½tspsalt
  • ½cupunsalted butter,(1 stick), frozen
  • ½cupheavy cream,plus 2 tbsp for brushing
  • 1large egg
  • tsppure 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

  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!

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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