Colorful Sprinkle Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Granulated sugar: Adds sweetness to the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and a tender crumb to the scones.

Heavy cream: Provides moisture and a rich texture.

Large egg: Helps bind the ingredients together and adds richness.

Vanilla extract: Adds a subtle, sweet flavor.

Colorful sprinkles: Adds a fun, colorful element to the scones.

When cutting in the cold butter for the scones, use a pastry cutter or two forks to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Make sure the butter remains cold to achieve the best results.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• cold unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative that provides a similar richness and texture.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This works as a vegan substitute.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.

• colorful sprinkles - Substitute with chopped dried fruit: Chopped dried fruit like cranberries or apricots can add natural sweetness and color without artificial additives.

• Allow the scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can also wrap them individually in plastic wrap to maintain their freshness.

• If you want to keep the scones for a longer period, consider freezing them. First, wrap each scone tightly in plastic wrap to protect them from freezer burn.

• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave the scone on a low setting for 20-30 seconds.

• To refresh the scones, preheat your oven to 350°F (175°C) and place the thawed scones on a baking sheet. Warm them in the oven for about 5-7 minutes to regain their crisp exterior and soft interior.

• If you prefer, you can also freeze the scone dough before baking. Shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough wedges to a resealable freezer bag.

• When baking frozen scone dough, add a few extra minutes to the baking time. Keep an eye on them to ensure they turn golden brown and are cooked through.

• For added flavor, consider glazing the scones after thawing or reheating. A simple glaze made from powdered sugar and a splash of milk or lemon juice can elevate their taste and appearance.

• Preheat your oven to 350°F (175°C). Place the leftover scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Bake for 10-15 minutes, or until they are warmed through and slightly crispy on the outside. This method helps to maintain the scones' flaky texture and ensures they are heated evenly.

• For a quicker option, use a microwave. Place the scones on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the scones rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. The air fryer can give the scones a nice, crispy exterior while keeping the inside soft.

• For a stovetop method, use a skillet over low heat. Place the scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through to ensure both sides are warmed. This method can give the scones a slightly toasted exterior.

• If you prefer a steam method, place the scones in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps to keep the scones moist but may soften the exterior slightly.

• Oven: Used to bake the scones at the specified temperature of 400°F (200°C).

• Large bowl: Needed for whisking together the dry ingredients like flour, sugar, baking powder, and salt.

• Whisk: Utilized to mix the dry ingredients thoroughly.

• Pastry cutter: Helps to cut in the cold butter until the mixture resembles coarse crumbs.

• Separate bowl: Used to whisk together the heavy cream, egg, and vanilla extract.

• Measuring cups: Essential for accurately measuring the flour, sugar, and heavy cream.

• Measuring spoons: Necessary for measuring the baking powder, salt, and vanilla extract.

• Spatula: Handy for folding in the sprinkles into the dough.

• Floured surface: A surface prepared with flour to prevent the dough from sticking while shaping it.

• Knife: Used to cut the dough into 8 wedges.

• Baking sheet: Needed to place the scone wedges on for baking.

• Parchment paper: Lining the baking sheet to prevent the scones from sticking.

• Wire rack: Used for cooling the scones after they are baked.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and shape.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch bake: Double the recipe and freeze half of the unbaked scones for a quick treat later.