Birthday cake scones with vanilla glaze from Bake from Scratch Magazine Special Issue: The Bread Collection (2018) (page 19)

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Notes about this recipe

  • racheljmorgan on June 02, 2023

    These were really cute and easy to make. They're huge, one is big enough for an adult. I'd recommend maybe 1/3 size for a kid treat. They are not nearly as sweet or over-the-top decadent as they look- even less sweet to my taste than something like Hawaiian dinner rolls from the grocery store. I loved the look of the sprinkles in the dough. It's just a vanilla scone with a tiny afterthought of almond flavor, kind of a ghost of funfetti cake but one you can eat at breakfast. Oven was still broken, so baked these at 350F for 10 min and then 300F for 10 min in airfryer on foil sheet.

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