Sprinkles… So. Many. Sprinkles.

I picked my daughter up from preschool and she said she wanted to make scones with me. (Not an unusual request- we bake together a lot.  Scones specifically.  And they’re her favorite after-school snack.). I asked her what kind she would like to make this time. (This would be my first mistake.  Right here.  But…in my defense, the last ones we made together were Pumpkin…and before that it was Coconut…so she’s quite used to my scones being made of things coming from one of the food groups.)

Her answer?

“Sprinkly Scones.  I want to make sprinkly scones, mommy.”

And there, my friends was where I stood face to face with the devil.  Scones with sprinkles?!  That’s not a thing!  No.  Uh uh.  That’s just a dessert.  That’s just a scone excuse for a cake.

Also- side note?  I have a thing against all that funfetti stuff.  Not unlike my ‘thing’ for red velvet. Funfetti needs to calm the hell down.  It’s just white cake with sprinkles mixed in, folks.  There is no need to go crazy.  And red velvet is simply almost chocolate cake with so much red food coloring that it changes your insides.  Only you don’t know it because your insides are already red velvet colored.

But.  Of course I said yes.  I’m not heartless. 


And below is what we did…in case you also have a little princess who asks you one day to make sprinkly scones after school.  These would actually be perfect for birthday parties…maybe even hers next month!  And you know what?  They’re really damn good…for a scone excuse for a cake 😉


Enjoy!

(makes 14 small scones)

 

In the bowl of your food processor, combine the following…
-3 cups whole wheat pastry flour (yes you could use white AP flour, but this was my way of combatting the sprinkles…)
-3/4 cup white sugar
-1 TB baking powder
-1/2 tsp kosher salt
Pulse to combine all your dry ingredients.Add in…
-1 1/2 sticks unsalted butter cut into tiny pieces and very, very cold (I freeze mine for about 10-15 minutes first)
Pulse this until the butter is broken down and the mixture becomes the consistency of wet sand.

Through the spout of the food processor lid, slowly drizzle in…
-2 good splashes of vanilla extract
-roughly 1/3-1/2 cup cold half & half or cream (add it until the dough is moistened but not wet…it will still look relatively crumbly but you want the dough to come together easily when you squeeze some between your fingers, but it shouldn’t be one big dough ball in the food processor.)

Turn the dough onto a dry surface (you won’t need bench flour unless you got your dough too wet) and add…
-1/4 cup of rainbow sprinkles to it.  

With your hands, knead the sprinkles into the dough until they’re evenly distributed.  Be careful not to overwork it or your butter will become warm and affect the consistency of your scones.

Shape the dough into a long rectangle and slice down the middle, then across to give you 14 small rectangles.

 

Place your scones on an un-greased cookie sheet spaced apart as best as you can- they will bleed into one another a bit but that’s not a big deal.


This part is very crucial-
Make sure you have a tiny helper close by to look after them, making sure your dough rectangles don’t go anywhere...

 

 

Bake in a preheated 375 degree oven, for 18-20 minutes, or until they are golden brown on the bottoms but still soft to the touch at the center.  (They will firm up as they cool.)


Allow to cool on the cookie sheet until they’re firm and easy to transfer.  Transfer to a cooling rack to cool completely.


Bring back your helper to keep another eye out on them…

 

Make sure she does the oh-so-official poke test…

 

 

 

 

Then enjoy your sprinkle scone…

 

But be quick about it…

 

Happy little chef.