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Sparkle Scone Recipe

Divine-looking scones with rainbow sugar sprinkles – so cute with your cup of tea! Click here for the original recipe source.


1 3/4 cups all-purpose flour

4 teaspoons baking powder

1/4 cup white sugar

1/8 teaspoon salt

5 tablespoons unsalted butter (cold)

1/2 cup mix-ins (mini chocolate chips, dried cranberries, etc.)

1/2 cup milk

1/4 cup sour cream

Toppings: Berry preserves (jam) and/or coarse sanding sugar


– Preheat oven to 400°. – Mix dry ingredients in a bowl and “sift” them together using a wire whisk to combine and break up any lumps. – Using a fork or a pastry blender, cut in the butter until you get pea-sized lumps. Stir in any mix-ins. Combine milk and sour cream and add to dry ingredients, combine gently–careful not to overmix. – Turn dough out onto lightly-floured surface and pat into a round shape with domed center. Use a sharp knife or pastry scraper to cut into 8 wedges. – Use a teaspoon to create a small depression in the top of each wedge, spoon in some preserves (e.g. seedless blackberry). – Sprinkle with coarse sanding sugar and bake on a cookie sheet for 10-15 minutes (or until lightly browned).


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