Ingredients
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4 cups all-purpose flour
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2 tablespoons baking powder
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1 teaspoon salt
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1 cup butter, chilled and cut in 2.5 centimeter cubes
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1 cup buttermilk
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2 eggs
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1/4 cup rainbow sprinkles, plus extra for sprinkling
Glaze:
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1 cup icing sugar
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1 to 2 tablespoons whole milk
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Drop of red food coloring
Directions
- Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.
For the dough:
- Combine the flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Give a quick turn on low to combine.
- Add the butter cubes and beat until large crumbs form. In a large bowl, whisk the buttermilk and eggs together by hand.
- Add this mixture to the dry ingredients and beat until nearly combined.
- Add the sprinkles and mix again. Turn the dough out onto a lightly floured work surface and gently knead a few times until it comes together. Using a rolling pin, roll out the dough to about 2.5 centimeters thick. Using a 6.5 centimeter circular cutter, cut out 12 circles from the dough.
- Place the circles, evenly spaced, on the prepared cookie sheet. Bake for about 15 minutes, until lightly golden brown and a wooden skewer inserted in the center of a scone comes out clean.
- Remove from the oven and allow the scones to cool on a wire rack while you make the glaze (you may want to place a piece of parchment paper underneath to catch any drips).
For the glaze:
- Place the icing sugar in a small bowl and whisk in enough of the milk to create a runny glaze.
- Add the food coloring and whisk again to combine. Spoon a tablespoon of glaze atop each scone and allow it to drip down the sides.
- Top with a few more rainbow sprinkles and let the party begin! Store tightly wrapped or in an airtight container for up to three days.
