Description
Delightfully sweet and colorful scones made with Funfetti cake mix, perfect for celebrations and cozy gatherings.
Ingredients
Scale
- 1½ cups Funfetti cake mix
- 1 cup all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- 2 tablespoons rainbow sprinkles
- ½ cup unsalted butter, cold and cut into pieces
- 1 cup heavy whipping cream, cold, plus more for brushing
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar, sifted
- 1–2 tablespoons milk
Instructions
- Combine the Funfetti cake mix, all-purpose flour, salt, and rainbow sprinkles in a large bowl.
- Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Whisk the vanilla extract into the cold heavy cream in a separate bowl.
- Create a well in the center of the dry mixture and pour the liquid ingredients in two parts, mixing gently until a dough forms.
- Turn the dough onto a floured surface and fold gently to combine, avoiding overmixing.
- Form the dough into a 7-inch circle, about ¾-inch high.
- Cut the disk into eight triangles with a sharp knife.
- Chill the triangles on a parchment-lined baking sheet for 30 minutes to an hour.
- Preheat your oven to 400°F (200°C) and brush the tops with heavy cream.
- Bake for 18-20 minutes or until golden brown. Let cool on a wire rack.
- Whisk the powdered sugar and milk together for the glaze and drizzle over cooled scones, then sprinkle with extra rainbow sprinkles.
Notes
Make ahead by preparing scones and refrigerating unbaked; bake fresh in the morning. Can freeze unbaked dough up to 3 months.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg