August is the best month of the year. Yes, it’s hot and pretty unbearable outside but IT’S MY BIRTHDAY MONTH and that should be celebrated. Since I can remember, I’ve always loved my birthday. Honestly, I love any birthday. Birthdays should always be celebrated, in my opinion. I don’t think I’m ever going to grow out of this feeling – no matter my age. To continue the celebration, I made some birthday cake scones which are perfect as a dessert or maybe with coffee if you like all that sweetness in the morning. Do you.
During the summer, we celebrate a ton of birthdays so there’s no shortage of desserts. Usually our birthday desserts come from some of our favorite bakeries; I rarely bake for birthdays. It’s mainly because I don’t consider myself an avid baker and trying to bake something for someone’s birthday seems very stressful. These birthday cake scones were pretty easy and doesn’t need the skill set of an avid baker (um, hi).
I’ll let you in on another weird quirk of mine: I don’t love sprinkles. It’s all about the texture here. So sprinkles on top of ice cream or cake doesn’t excite me – in fact, it’s stressful. All those damn sprinkles all over the place ruining whatever it is I’m trying to eat. BUT funfetti themed desserts are my favorite. How can that be true? When you bake sprinkles it changes the texture and makes them more digestible for me.
Do you like sprinkles?
Birthday cake scones (with sprinkles)
My birthday may technically be over but obviously I’m still celebrating. This recipe is the perfect way to keep the party going. Scones aren’t too difficult to make; I’ve made them before and sort of enjoyed the process. This particular scone fits more into a dessert role than a breakfast scone, in my opinion. Though if you like sprinkles with your coffee, by all means have a birthday scone in the morning.
Who am I to judge?
Ready to make some scones? Let’s go.
Birthday Cake Scones (with sprinkles)
Ingredients
- 3 cups flour
- 1/4 cup sugar, plus a little extra for sprinkling on top
- 2 tsp baking powder
- 1 tsp salt
- 2 sticks of cold butter, cubed
- 1 cup milk, plus a splash more for brushing on top
- 2 tsp clear vanilla extract
- 1 tsp almond extract
- 1/2 tsp lemon extract (not necessary at all but it gives it a lemony flavor if you like that)
- 1/2 cup sprinkles, plus more for topping
To make the glaze
- 3/4 cup powdered sugar
- 1 1/2 Tbsp milk
- 1/4 tsp clear vanilla extract
- 1/4 tsp almond exract
Instructions
- Heat oven to 375 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl whisk together the flour, sugar, baking powder, and salt.
- Using two forks (or if you're fancy and have a pastry knife/cutter, use that), cut in the butter until your mixture is crumbly.
- Make a well in the center of the crumbly mixture then add the milk and extracts; stir until a dough forms then the fun part: fold in the sprinkles.
- On a well floured surface, knead dough into a ball then flatten into a circle - about an inch thick.
- Cut into 8 wedges and place them on the baking sheet.
- Brush the tops with milk and sprinkle with a little sugar.
- Bake until lightly browned on top. 25-30 minutes.
- Allow to cool before glazing.
To make the glaze
- Whisk together the sugar, milk, and extract until smooth. Spoon the glaze on top of the scones then garnish with sprinkles.
