1. Can I make these scones dairy-free?

Yes! Substitute the butter with a plant-based alternative and the heavy cream with full-fat coconut milk or a non-dairy creamer. Use dairy-free chocolate chips to complete your dairy-free Rainbow Sprinkle Scones .

2. What kind of sprinkles should I use?

Use rainbow jimmies (the long, soft kind). Avoid nonpareils or sanding sugar, which tend to bleed color into the dough and affect the texture.

3. Can I freeze the dough?

Absolutely. Freeze the cut, unbaked scones on a tray until firm, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the bake time. Your future self will thank you for freezer-ready Rainbow Sprinkle Scones .

4. How long do these scones stay fresh?

They’re best the day they’re baked but can be stored at room temperature (covered) for up to 2 days, or in the fridge for up to 5. Reheat in the microwave or oven before enjoying.

Rainbow Sprinkle Scones: 7 Sweet Steps to a Colorful Breakfast

Description

Iced, crumbly, and bursting with fun, these sprinkle chip scones are studded with chocolate chips, white chocolate chips, and rainbow sprinkles. Topped with thick vanilla icing, they bring playful charm to brunch, birthdays, or any morning that could use a pop of color.

Ingredients

2 cups (250 g) all-purpose flour (spooned & leveled), plus more for hands and work surface
½ cup (100 g) granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
½ cup (8 Tbsp; 113 g) unsalted butter, frozen
½ cup (120 ml) heavy cream (plus 2 Tbsp for brushing)
1 large egg
1½ teaspoons pure vanilla extract
¼ teaspoon almond extract (optional)
½ cup (90 g) semi-sweet chocolate chips
½ cup (90 g) white chocolate chips
½ cup (80 g) rainbow sprinkles

Vanilla Icing:

1 cup (120 g) confectioners’ sugar
2–3 Tbsp (30–45 ml) heavy cream
1 teaspoon pure vanilla extract
Pinch of salt (optional)

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Instructions

Dry Mix: Whisk together flour, sugar, baking powder, and salt in a large bowl.
Add Butter: Grate frozen butter into dry mix. Use a pastry cutter, forks, or fingers to form pea-sized crumbs.
Wet Mix: In another bowl, whisk heavy cream, egg, vanilla, and almond extract. Drizzle into the flour-butter crumbs.
Mix‑Ins: Fold in chocolate chips, white chocolate chips, and rainbow sprinkles until moistened.
Shape Dough: Turn dough onto floured surface. Form into an 8‑inch disc (makes 8 large scones) or two 5‑inch discs (makes 16 mini scones). Cut each disc into wedges.
Brush & Chill: Brush scones with remaining heavy cream. Refrigerate on a plate or baking sheet for at least 15 minutes.
Bake: Preheat oven to 400 °F (204 °C). Line baking sheets. Bake large scones 20–25 minutes (mini: 18–20 minutes) until lightly golden.
Icing: Mix icing ingredients—adjust thickness with more confectioners’ sugar or cream. Dunk or drizzle over warm scones. Add extra sprinkles if desired.

Notes

Freeze Before Baking: Freeze shaped wedges for 1 hour. Bake from frozen (add a few minutes) or thaw overnight before baking.

Freeze After Baking: Freeze baked, cooled scones (without icing). Thaw at room temperature or warm in an oven/microwave before icing.

Over-Spreading Fix: If scones flatten during baking, gently press them back into wedge shape with a spatula mid-bake.

Overnight Dough: After step 3, refrigerate dough overnight. Bake the next day as directed.

Serving Suggestion: Best enjoyed warm and fresh, though leftovers hold for a couple of days (see storage tips below).

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Holiday Desserts
Method: Baking
Cuisine: American / Brunch

Nutrition

Serving Size: 1 large scone (approx. 115 g)
Calories: ~398 kcal
Fat: ~16 g
Saturated Fat: ~4.3 g
Carbohydrates: ~56 g
Fiber: 0–1 g (minimal)
Protein: ~7 g
Cholesterol: ~3.5 mg (low)