These delicious, vanilla-y sprinkle scones are festive and very easy to make.
Mix together flour, baking powder, salt, and sugar. Stir in sprinkles. Stir in cream and vanilla. Fold with a rubber spatula until just combined; there should be no dry flour, but you don't want the dough sticky, either. You may have to add a little extra cream or flour.
On a floured surface, pat out the dough into a rectangle ¾ inch tall. Brush with a little extra cream (or milk) and sprinkle with sugar. (You can skip the sugar if you'll use glaze.) Cut into 12 or 24 scones. Separate the scones and place on a parchment- or Silpat-lined baking sheet. Place pan of scones in the refrigerator or freezer for 10-15 minutes while you preheat the oven. (At this point, you can freeze them to make on a later date.)
Heat the oven to 425F. When the oven is at temperature, bake the scones for 12 (for mini scones) to 15 (for normal size scones) minutes. Let cool for 5-10 minutes before making the glaze.
Combine powdered sugar, vanilla, and just enough milk to make a thickish glaze that won't run off of the warm scones. Spoon or brush onto the scones. (This will be just enough glaze for a thin coating, but it won't douse or coat the scones.) Top with extra sprinkles, and enjoy.
To bake on a later date, make the scone dough and shape and cut the scones. Separate scones and place on a waxed paper- or parchment-lined plate or baking sheet. Freeze for a few hours, or up to overnight. Place scones in a freezer-safe bag. When ready, bake at 425F for 14-17 minutes from frozen. (I write my instructions on the bag when I freeze the scones, along with a list of the ingredients for the glaze. That way, my husband can make me fresh scones for breakfast one weekend!)
Adapted from Wood and Spoon