By Callie | February 18, 2021
Scones are a truly timeless breakfast treat. Here in Oklahoma, we have been experiencing record low temps this week (-12F), and I have never been more thankful to have some freshly baked scones on hand! I got the idea for these scones while flipping through a Baked From Scratch magazine. I made some tweaks and, of course, added our rich and creamy Madagascar Bourbon Vanilla Beans and Madagascar 100% Pure Vanilla Extract, creating a melt-in-your-mouth masterpiece! While the sprinkles are an optional addition, who could say no!?! Sprinkles come in such a variety of shapes and colors, which makes these scones highly customizable. I love making these for a fun birthday breakfast by adding in the special someone's favorite color. I know you all are going to dig these as much as my family and me!
3 cups all-purpose flour
¼ cup sugar
2 tsp baking powder
1 tsp salt
1 cup cold butter, grated
1 cup whole milk
1 tsp almond extract
¼ cup pink sprinkles
¼ cup red sprinkles
Preheat the oven to 350 degrees and line a baking sheet with a silicone baking pad.
In a large bowl combine the flour, sugar, baking powder, and salt and set aside.
Using a cheese grater, grate the two sticks of butter on top of a cutting board. **If you don’t have a cheese grater, alternatively you may cut the butter into cubes.**
Add the grated butter into the bowl with the dry ingredients and incorporate with gloved hands or a pastry cutter. Continue cutting in the butter until the mixture is crumbly. There should be no large clumps of butter left. It is important to evenly distribute the butter throughout as it is key for a flaky and textured bake!
Create a well in the center of the crumbled mixture and add in the milk and extracts.
Using a spatula, mix the dough by folding the dry ingredients into the well.
Once most of the liquid has been absorbed add in the sprinkles and continue folding them into the dough.
Turn out the dough onto a floured countertop and knead the dough until no flour is left visible.
Flatten the dough into a 1-inch thick disk and cut into 8 triangles. Transfer the wedges onto the baking sheet and brush the tops with milk and sprinkle sugar on top.
Bake the scones for 30 minutes, rotating halfway through.
While the scones are baking, prepare the glaze by whisking all the ingredients in a small bowl.
Once the scones have cooled, drizzle the glaze on top and add additional sprinkles if desired!