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.