Birthday Cake Scones with Vanilla Glaze
Makes 8
  • 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
  1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Recipe by Bake from Scratch at