Who couldn’t use a fun start to the week? These Mini Funfetti Scones will do the trick, deliciously! Perfect with coffee, tea, or milk, these little treats will leave you with a smile to start Monday off right.
Unless you’ve been living under a rock, you’ve probably seen funfetti this, and funfetti that popping up all over lately. I’m not positive, but I’m pretty sure funfetti is the confectioner’s term for “sprinkles, sprinkles everywhere!” These Mini Funfetti Scones are my contribution to the — for lack of a better word — fun!
I was at one of my favorite bakeries recently in search of a corn cookie or two to take home. Or eat in the car. Whatever. I made a version of these cookies (Spicy Caramel Corn Cookies) that I can’t wait to make again, but for the right-now, I needed to get my hands on one of those cookies.
While I was at the bakery, my eyes were drawn to some pretty scones with a drizzle of icing and sprinkles: Funfetti scones. Since I had already stocked up on corn cookies to last the better part of a week, I didn’t want to go too far overboard and snag a few scones, too. See! I do have some restraint when it comes to dessert.
I couldn’t stop thinking of those scones, so the next logical thing to do was to make a batch. They’re easy to make, although some people have told me they’re intimidated at the thought of making scones.
I’m here to tell you that it’s easy to make scones. For real! I decided to make these scones in mini version because, hello cute dessert!
Check out a few of my other scone recipes (one sweet, one savory): Blueberry Lemon-Thyme Scones and Savory Broccoli, Cheddar, and Chive Scones. Don’t ask me which is my favorite because I wouldn’t be able to decide.
Mini Funfetti Scones are just what any party needs. They’re adorable and delicious, and since they’re in mini form, they’re easy to just pick up and enjoy. They’re also ideal for kicking off a Monday morning with a cup of coffee. I know from experience.
These scones are soft on the inside and covered allllll over the top with an easy-to-make glaze. And sprinkles, inside and out. If you’d like, add 1/2 cup of dried fruit like cherries to the scone batter just before patting out the dough.
I hope you try these Mini Funfetti Scones. They will bring a smile to your face!
Patricia Conte/Grab a Plate
Serves About 28 mini scones
These treats are perfect for dessert or for your morning treat! You'll love them!
- 2-3/4 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons candy sprinkles
- 1/2 cup cold butter, cut into pieces
- 2 eggs
- 2/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 cup dried cherries
- 1-1/2-to-2 cups confectioners’ sugar
- 5-6 tablespoons heavy cream or milk
- Candy sprinkles for garnish
- Combine the flour, sugar, baking powder, salt, and sprinkles to a large bowl and whisk to combine.
- In a medium bowl, add the eggs, heavy cream, and vanilla. Whisk to combine.
- Add the pieces of cold butter to the flour mixture and use a pastry blender to incorporate it into the mixture until it looks like large, coarse crumbs.
- Add the liquid mixture to the flour mixture. Stir gently until just combined. If you’re using dried fruit, add it to the mixture and stir to incorporate. The dough shouldn’t hold together like a cookie dough would. It’s good if it’s loose and crumbly.
- Lay a silicone baking mat or parchment paper on a flat work surface. Transfer the dough mixture to the mat or paper, and shape it into a 10x14-inch rectangle that is about 1-inch thick.
- Place on a baking pan and freeze the dough for about 30 minutes.
- Preheat the oven to 375 degrees F.
- Transfer the dough on the paper or mat onto a flat surface. Use a sharp knife to cut the rectangle into equal-sized squares. Cut those squares diagonally, into triangles.
- Carefully transfer the triangles to parchment-lined baking pans, about 2 inches apart.
- Bake for 12-14 minutes or until the scones begin to turn lightly golden on top and on the edges.
- Cool completely.
- Mix the confectioners’ sugar and heavy cream or milk in a medium bowl. Whisk until smooth.
- When the scones are completely cool, dip the tops into the glaze so the tops are completely covered. Allow the excess glaze to drip back into the bowl. Place on a baking rack and add the sprinkles over the top. Allow the glaze to set before serving.
If you’d like, add 1/2 cup of dried fruit like cherries to the scone batter just before patting out the dough.