These colorful sprinkle scones are a delightful treat that will brighten up any breakfast or tea time. With a tender, buttery texture and a burst of color from the sprinkles, they are sure to bring a smile to your face. Perfect for celebrations or just to add a bit of fun to your day.
If you don't usually bake, you might not have heavy cream or unsalted butter on hand. These ingredients are essential for achieving the rich, tender texture of the scones. Make sure to pick up some colorful sprinkles as well, which can typically be found in the baking aisle of your supermarket.
Ingredients for Colorful Sprinkle Scones
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.
Technique Tip for These 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.
Suggested Side Dishes
Alternative Ingredients
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.
Alternative Recipes Similar to These Scones
How To Store / Freeze These Scones
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.
How To Reheat Leftovers
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.
Essential Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Colorful Sprinkle Scones Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup colorful sprinkles
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the sprinkles.
- Turn the dough out onto a floured surface and shape into a circle about 1-inch thick.
- Cut into 8 wedges and place on a baking sheet lined with parchment paper.
- Bake for 18-20 minutes, or until golden brown.
- Let cool on a wire rack before serving.
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