These Birthday Cake Scones with Vanilla Glaze are an exclusive recipe from Kevin Masse (prolific home cook and bakery owner) featured in our May/June issue! We couldn’t help but share it with you early. These scones combine all the flavors of a traditional vanilla birthday cake into a form that is completely socially acceptable to eat in the morning. And they come together really quickly. Cutting the butter into the dry ingredients provides a flakier structure than your typical scone. Prefer a less sweet scone? Omit the glaze, and serve warm. Find even more fun with confetti sprinkles in the issue!
Birthday Cake Scones with Vanilla Glaze
- 3 cups (375 grams) all-purpose flour
- ¼ cup (50 grams) plus 1 teaspoon (4 grams) granulated sugar, divided
- 2½ teaspoons (12.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (227 grams) cold unsalted butter, cubed
- 1 cup (240 grams) plus 1 tablespoon
- (15 grams) whole milk, divided
- 1 tablespoon (13 grams) clear vanilla extract
- 1 teaspoon (4 grams) almond extract
- ½ cup (90 grams) rainbow sprinkles
- Vanilla Glaze (recipe follows)
- Garnish: rainbow sprinkles
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ¼ cup (50 grams) sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Make a well in center of flour mixture; add 1 cup (240 grams) milk and extracts. Using a wooden spoon, stir until a shaggy dough forms. Add sprinkles, and stir to combine.
- Turn out dough onto a heavily floured surface, and knead for 1 minute. Pat dough into a 9-inch circle, about 1 inch thick. Cut into wedges. Transfer to prepared pan. Brush with remaining 1 tablespoon (15 grams) milk, and sprinkle with remaining 1 teaspoon (4 grams) sugar.
- Bake until lightly golden, about 30 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Vanilla Glaze, and garnish with extra sprinkles, if desired.
**We used Betty Crocker Rainbow Sprinkles (10.5-ounce container). These sprinkles’ colors don’t bleed when stirred into the cake batter.
Makes ¼ cup
- ½ cup (60 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
- ½ teaspoon (2 grams) clear vanilla extract
- ¼ teaspoon kosher salt
- In a small bowl, whisk together all ingredients until smooth. Glaze should form a sturdy ribbon when drizzled from a spoon.
I just made these and they are the best scones I’ve ever had! Sweet, buttery, and beautiful!! The only thing I changed was sprinkling their tops with Swedish pearl sugar instead of regular granulated sugar. Thanks for the amazing recipe!
Made these and they are absolutely delicious! I did not have enough milk, so I subbed in unsweetened, vanilla almond milk. They came out incredible!
We loved the scone. We will remove the salt from the glaze next time. It added an odd burst.
These were so good! I used white whole wheat flour instead of white and they turned out great. They’re not too sweet but have the perfect hint of indulgence. I think I’ll omit the almond next time and add a little more vanilla instead. The almond stuck out a little too much, which is surprising given my usual affinity for its flavor. Otherwise, they were perfect! My two-year-old devoured them, too (sans icing), which is saying something since he usually spits out any new food I put in front of him!
[…] Get the recipe here. […]
[…] I found this recipe in last year’s Bake From Scratch May/June 2017 issue I pretty much did a back flip. Buttery, flakey, vanilla glaze AND […]
After a birthday cake fail for my daughter, I made these for her and all was good in the world again. She loved these so much! The texture of the scones is tender and the vanilla/almond extract flavor combo is delicious. I used my food processor instead of bowls. This is a great base recipe is to adapt to add other mix-in’s for future scones. I’ll be making this again and again!
[…] I saw the cover of this month’s Bake From Scratch magazine featured recipes with sprinkles, I was pretty excited. Their magazine is beautiful but […]
Used my Nordicware scone pan and had a bit extra dough. The butter oozed out of pan and made a mess. They look more like a cake.
Finally got to taste them and they are delicious!!
I had the same issue with butter oozing out. I even followed recipe using weighed ingredients. Will not make again.