birthday cake scones
the best way to keep children at home is to make the home atmosphere pleasant, and let the air out of the tires. ~Dorothy Parker
birthday cake scones complete with glaze and sprinkles a’plenty for days when cake for breakfast seems the only thing to make sense.
i remember the days when lack of sleep from a newborn felt hard. then, i remember the days when i thought i was never going to get through three year old tantrums. or potty training. or bedtime.
then, i became the mother of teens.
most of the time i am completely and utterly proud and humbled by the wonderful humans they are becoming. i love hearing about their hopes and dreams for the future, talking about school and friends and what courses they may be interested in for next year.
but man, when it’s hard it is so very hard. i understand that they are caught somewhere in the middle of being a kid and being an adult. they want to be treated like adults, but many times still act like children. we treat them like children and hope they begin to act like adults. it’s exhausting.
last week was a very bad week in the kinnaird house. there was hurt, and anger, and frustration, and wine, much wine, for the adults in the house.
this week we are starting fresh with new attitudes, and when all else fails a breakfast of birthday cake scones with glaze and sprinkles. it’s impossible to be grumpy when waking up to sprinkles.
glazed birthday cake scones
birthday cake scones
- 3 cups flour
- 1/4 cup sugar, plus a bit for sprinkling on the tops
- 2 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) of cold butter, cubed
- 1 cup milk, i use whole, plus a bit for brushing the tops
- 2 tsp Clear Vanilla Extract
- 1 tsp Almond Extract
- 1/2 tsp Butter Flavor (optional, but i think it adds to the birthday cake flavor)
- 1/2 cup sprinkles, plus more for topping
- for the glaze -
- 3/4 cup powdered sugar
- 1 1/2 Tbsp milk
- 1/4 tsp clear vanilla extract
- 1/4 tsp almond exract
- preheat 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 a pastry cutter or two forks, cut in the butter until your mixture in crumbly and you have small bits of butter evenly distributed throughout
- make a well in the center and add the milk and and extracts
- stir until your dough forms and then gently fold in the sprinkles
- on a well floured surface, knead dough to form a ball, and then flatten into a disc about an inch thick
- cut into 8 wedges, then place them on the prepared baking sheet
- brush the tops with milk and sprinkle with sugar
- bake 30 minutes
- allow to cool before glazing
- to make the glaze whisk together the sugar, milk, and extract until smooth, then drizzle and garnish with sprinkles
this scone recipe comes from bake from scratch, the same magazine as this birthday cake bread. it is by far one of my favorite baking magazines. i’ve yet to find a recipe i didn’t love.
for both the birthday cake bread and birthday cake scones i used a combination of rainbow nonpareils and rainbow jimmies both from wilton. they don’t bleed into the dough, and i love the mix of colors.
if you find these birthday cake scones too sweet for your morning coffee, you could skip the glaze and second dose of sprinkles. but why would you want to do that?
more scones to love