Birthday cake scones with vanilla glaze from Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker (page 122) by Brian Hart Hoffman

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Notes about this recipe

  • dbuhler on May 04, 2024

    My whole family loved these! I did a few things differently…I cut the butter into the flour using a food processor, I used regular vanilla instead of the clear variety called for, after adding the sprinkles I rolled and folded the dough into thirds multiple times to create flaky layers, and the final dough was rolled into a rectangle and the triangles were cut from there. I wish I would have followed my gut and put the scones in the refrigerator or freezer prior to baking. Because I baked them right away some of the butter leaked out and almost all of the points slumped over. Despite the rough appearance, they were delicious! My only quibble with the recipe is that the photo doesn't match some information found on their website recipe. Online it states the specific type of sprinkles that they used, but the sprinkles that they stated don't come with purple sprinkles, and the photo in the book and the photo on the website both have scones with purple sprinkles.

  • Shewi128 on May 12, 2022

    These were really good! I used my food processor for cutting in the butter, which made it a lot quicker. The texture was nice and flaky like most scones. My son wanted more cake flavor, but I liked the balance of the vanilla and almond extracts. I also froze them overnight to easily bake them in the morning. I baked at 400 degrees for 15-20 minutes (different than the specified temp and baking time)--I feel like they would have burnt at the full 30 minutes at 375! I would definitely make these again.

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