Birthday Cake Scones

It may be Monday but it’s not just any Monday, it’s A’s birthday! This means we had to have Birthday Cake Scones, with SPRINKLES, yesterday for Scone Sunday! If you follow me on Instagram you know that we recently brought back Scone Sundays. This is a tradition we had years ago that the girls have been requesting we bring back. We’ve tried but with early morning soccer games, tournaments, and traveling it hasn’t happened for awhile but we’re giving it another try.

I’m a little surprised that the girls want scones so much over pancakes and waffles but hey we’re going with it. This year things have changed and most mornings are toast with our homemade sourdough or cereal (muesli or oats). Although today we are having pancakes for A’s birthday, some crazy ones at that which I’ll share on Instagram Stories. Just like our original Scone Sunday tradition we switch up the flavors every week, trying to keep it seasonal here in the fall and winter with the holidays. This week though adding fun with the sprinkles and adapting my Petite Vanilla Bean Scones to make slightly bigger scones and adding fun sprinkles inside and on top!

So fun I had to share these on the blog and with all the love on Instagram for Scone Sunday I thought I’d post a recipe and if the love is there maybe share them more often with some of our really fun and different flavors we have coming!

Scones are fairly simple to make and when things get crazy I even make them ahead, throw them in the freezer, and pull them out in the morning while preheating the oven and then bake them up quick. This past weekend being gone for a little adventure north with friends to the Headwaters of the Mississippi and having a little birthday fun it was a perfect time to do just that and bake them up quick before heading to church. We usually are in a hurry so we grab a fresh baked warm scone and coffee, steamer or warm apple cider or tea for the girls.

When it comes to scones the ingredients are basic, flour, baking powder, butter, sugar, milk or cream, and inclusions or flavor additions. There are options to easily make them vegan and gluten free. To make them gluten free use a gluten free baking flour like Bob’s 1:1 Gluten Free Baking Flour or Cup 4 Cup Flour (does have milk flour for the one that we used in the past that works best). To make them dairy free and or vegan use a vegan butter, frozen coconut, or combination of both and a dairy free milk or cream. Depending on the recipe we use a thicker dairy free milk, coffee creamer, or there is even dairy free half and half. While in most cases these can be made with coconut palm sugar with these ones I stick to organic cane sugar for color and taste. If you are looking for fun but a little less sweet you can omit the Vanilla Glaze and added sprinkles on top.

Today is Monday like I said, so that means Meatless Monday! My co-host, Deborah, and I look forward to seeing what you’re eating on this fabulous fall Monday! Tell us below, link up and share a favorite, either way I hope you’re inspired by this recipe and one (hopefully more) linked up below! Happy Monday!

Print Recipe

Birthday Cake Scones

Delicious and fun Birthday Cake Scones are perfect with coffee or tea. A colorful twist on classic scones made gluten free and vegan friendly.

Course

Breakfast

Servings

scones, or 8 larger scones

Ingredients

• 2 c all-purpose flour, or gluten free baking flour*
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 c butter, vegan butter, or half butter and half coconut oil**
• 1/3 c sugar
• 1 tsp pure vanilla
• 1/4 tsp almond extract
• 1/2 c non dairy milk (Ripple Unsweetened Vanilla Milk or Half and Half)
• 2-3 TBSP sprinkles

Vanilla Glaze (optional)

• 1 c confectioners’ sugar
• 2 TBSP non dairy vanilla creamer or milk (Ripple Vanilla Milk or Vanilla Half and Half)

Course Breakfast Servings scones, or 8 larger scones Ingredients 2 c all-purpose flour, or gluten free baking flour* 1 1/2 tsp baking powder 1/4 tsp salt 1/2 c butter, vegan butter, or half butter and half coconut oil** 1/3 c sugar 1 tsp pure vanilla 1/4 tsp almond extract 1/2 c non dairy milk (Ripple Unsweetened Vanilla Milk or Half and Half) 2-3 TBSP sprinkles Vanilla Glaze (optional) 1 c confectioners’ sugar 2 TBSP non dairy vanilla creamer or milk (Ripple Vanilla Milk or Vanilla Half and Half)

Instructions

1. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
2. Using a pastry blender or Kitchen-Aid cut the butter/coconut oil into the flour mixture until well incorporated and no chunks of butter/coconut oil remain.
3. Add vanilla and almond extract to milk.
4. Add in milk mixture to flour mixture until just incorporated.
5. Add in 1 tablespoons of sprinkles just until mixed in.
6. Divide mixture into two balls and place one in the upper left half of the parchment paper, the other in the opposite lower right corner. Place other sheet of parchment paper on top and flatten each ball into a 6-7" circle. Place on a baking sheet in the freezer for 30 minutes to set.
7. Preheat oven to 400F.
8. Remove dough from the freezer. Cut each disk into 6 wedges and arrange on non stick baking/cookie sheet or line a baking sheet with a silpat mat or parchment paper. Bake for approximately 12-14 minutes, until scones are light golden at the edges.
9. Let cool 5 minutes before moving to a wire rack.In a bowl mix confectioners sugar and creamer or milk until smooth.
10. Dip top of scones into the glaze or spoon over top, add sprinkles and let set for about 5 minutes. Enjoy!

Recipe Notes

For gluten free flour use an all purpose gluten free baking flour (as noted in the post) with mild flavor over heavier ones.
Using coconut oil measure coconut oil and freeze in plastic wrap. Grate frozen coconut oil, or chop, before adding to flour mixture.

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