becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Last Updated on June 30, 2025 by becky
Filled with rainbow sprinkles, drizzled in cake batter icing, and decorated with even more rainbow sprinkles on top, these American-style funfetti scones make a great option for birthday brunches and Pride celebrations.
Why Make These Funfetti Scones?
Breakfast classics like blueberry muffins, smoothie bowls and citrus salad are all well and good, but every now and then, it’s fun to start the day with a little something sweet. My funfetti scones definitely fit the bill.
Packed with rainbow sprinkles and drizzled in cake batter icing, these American-style scones capture all of the flavors and colors of a slice of birthday cake, but in the form of a breakfast pastry. (Side note: If you’re actually serving these at a birthday breakfast, I suggest adding a candle to each scone for a celebratory finishing touch!) To make this recipe you’ll need baking staples like flour, sugar, baking powder, eggs, and butter…and of course, plenty of rainbow sprinkles!
British Scones vs. American Scones
When I first moved to the UK back in 2019, I had no idea that the “scones” I’d grown up eating in American bakeries and coffee shops bore little resemblence to the British classic on which they’re based.
British-style scones are generally round in shape and fairly neutral in flavor, or perhaps flavored with something like cheese or sultanas or a bit of dried mixed fruit. They’re usually served at tea time rather than breakfast, alongside plenty of clotted cream and jam (although which comes first is the source of endless debate!) More often than not, British scone recipes utilize self raising (self rising) flour, while American scones get their rise from a chemical agent like baking powder or baking soda instead.
At Le Cordon Bleu, one of my chef instructors liked to joke that the pastries I made were “American-sized,” because they were always so much bigger than anything prepared by my European classmates. The same thing can be said of scones—British-style scones are much more diminutive than their large, wedge-shaped cousins from across the pond.
Sweet, colorful, and decidely colossal, these birthday cake-inspired funfetti scones are defintely “American-sized”, and definitely delicious to boot.
Ingredients for Making Funfetti Scones
To make funfetti scones, you’ll need the following ingredients:
- All Purpose Flour – You’ll need 320 grams (2 1/2 cups) of all purpose flour for the dough, plus a tablespoon of baking powder to help it rise.
- Kosher Salt – A small amount of kosher salt (or fine sea salt) cuts the sweetness of the granulated sugar.
- Butter – Starting with cold, unsalted butter gives the scones their tender, flaky texture.
- Granulated Sugar – Granulated sugar adds sweetness and moisture, and allows the scones to develop their golden brown color. You can substitute caster sugar or superfine sugar, measured by weight rather than volume.
- Whipping Cream – You’ll need whipping cream (heavy cream) to moisten the dough, plus more to brush on top of the unbaked scones, and even more to make the cake batter icing.
- Egg – One large egg acts as a binder, and also helps the dough to rise.
- Vanilla Bean Paste – For vanilla bean paste, Nielsen-Massey is my preferred brand; I also like the pastes made by Taylor & Colledge and Simply Organic.
- Rainbow Sprinkles – You’ll need rainbow sprinkles for the dough, plus more to decorate the tops of the scones. Opt for American-made sprinkles if possible—”natural” sprinkles will dissolve in the dough, creating an unappealing brown mush rather than colorful rainbow flecks.
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar in the UK) makes the sticky-sweet icing.
- Cake Batter Flavoring – I added cake batter flavoring to give the icing its distinct “birthday cake” taste. LorAnn Oils is my go-to for flavorings, oils, and extracts, but any good-tasting cake batter or birthday cake flavoring will work.
Birthday Cake Scone Recipe Tips and Tricks
Use a bench scraper. A sturdy bench scraper works nicely for combining the dough ingredients. You can also use it to divide the patted-down disc into wedges, although I usually cut mine with a chef’s knife.
Add cold, cubed butter. Keep the butter as cold as possible, and cut it into the dry ingredients using the “rubbing in” method, working it together with your fingertips to create a breadcrumb-like consistency. Super cold butter yields tender, flaky scones.
Choose quality flavorings. Good-tasting vanilla bean paste and cake batter flavoring truly make a difference. I developed this recipe using Nielsen-Massey vanilla bean paste and LorAnn Oils cake batter flavoring.
Opt for American sprinkles. The “natural” sprinkles sold in UK supermarkets will dissolve as the scones bake, making the finished product unappealing in color. (Trust me, I learned this lesson the hard way!)
Make-Ahead and Storage Suggestions
Allow time for the icing to set before serving. This will take about 10-15 minutes, maybe a little bit longer if you’ve extra liquid to create a thinner consistency.
To store: Store leftover scones in an airtight container at room temperature for up to 3 days.
To freeze: Layer un-iced scones between sheets of parchment and freeze in an airtight container for up to 1 month. Thaw at room temperature. Serve plain, or add icing just prior to serving. I don’t recommend freezing the iced scones.
Other funfetti-inspired recipes you might enjoy:
Funfetti Slice and Bake Shortbread
Buttercream Rainbow Cookies
Birthday Cake Macaroons
Rainbow Whoopie Pies
Chocolate Chip Rainbow Biscotti
Birthday Cake Ice Cream
Rainbow Gummy Bark
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintFunfetti Scones (American-Style Scone Recipe)
American-style funfetti scones with rainbow sprinkles and cake batter icing. Ideal for birthday brunches and Pride celebrations!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 large (5-inch) scones
- Category: Miscellaneous
- Method: Oven
Ingredients
Scones:
320 grams all purpose flour (2 1/2 cups)
10 grams tablespoon baking powder (1 tablespoon)
1/4 teaspoon kosher salt
115 grams unsalted butter, cold and cut into 1/2-inch cubes (1/2 cup/1 stick)
105 grams granulated sugar (1/2 cup)
120 milliliters whipping cream (1/2 cup), plus more for brushing the scones
1 large egg, at room temperature
1 teaspoon vanilla bean paste
95 grams rainbow sprinkles (1/2 cup)
Icing:
135 grams confectioner’s sugar (1 cup)
45-60 milliliters whole milk or whipping cream (3-4 tablespoons), plus more to adjust consistency
1/4 teaspoon cake batter flavoring, or to taste
Decoration:
Instructions
Preheat oven to 425° F / 220° C. Line a half-sheet rimmed tray with a silicone mat.
In a large bowl, whisk together all purpose flour, baking powder, and kosher salt.
Add the butter and use your fingertips to combine, rubbing the mixture together until it resembles coarse breadcrumbs.
Stir in the granulated sugar.
In a large measuring cup, whisk together cream, vanilla bean paste, and egg.
Form a well in the dry ingredients. Pour in the wet ingredients.
With a bench scraper, mix everything together until just barely combined. Dough will look crumbly and clumpy.
With your hands, knead in the rainbow sprinkles until just barely incorporated.
Tip out onto a lightly floured work surface. With floured hands, bring the dough together until a ball forms. Do not overwork.
Pat dough into a disc, about 8 inches in diameter and 3/4-inch thick.
With a bench scraper or a sharp chef’s knife, cut the disc into 8 wedges.
With a flat metal spatula, transfer wedges to prepared tray.
With a pastry brush, brush the tops of the scones with cream.
Bake in preheated oven for 20 minutes, or until scones are nicely risen and lightly golden brown.
Transfer to a wire rack and allow scones to cool while you prepare the icing.
Icing:
In a small bowl, whisk together confectioner’s sugar and two tablespoons of cream. Continue adding cream, a small amount at a time, until icing reaches desired consistency, then whisk in the cake batter flavoring.
Place wire rack over a parchment-lined tray or a sheet of parchment. Drizzle icing over scones. Sprinkle with rainbow sprinkles.
Set aside and allow icing to set. Serve immediately. Store leftover scones in an airtight container at room temperature for up to 3 days.
