Funfetti Cake Mix Chocolate Chip Scones with Sprinkles
These colorful scones combine the nostalgia of funfetti cake with the rustic charm of traditional British baking. Made with cake mix for tender sweetness and studded with chocolate chips, they create a delightful breakfast treat or afternoon snack that appeals to both kids and adults. The rainbow sprinkles add festive flair while cold butter creates the signature flaky texture. Perfect for birthday mornings, school bake sales, or whenever you want to bring a smile to someone's day with minimal effort.
Ingredients
- 1 ¼ cups Funfetti cake mix
- 1 ¼ cups all-purpose flour, plus more for dusting
- ½ cup unsalted butter, cold
- 1 cup milk, or heavy whipping cream
- ½ cup chocolate chips
- 2 tablespoons rainbow sprinkles
Instructions
- 1
Preheat oven to 400°F and line cookie sheet with parchment paper
- 2
Stir cake mix and flour in large bowl
- 3
Dice cold butter into small chunks and add to flour mixture
- 4
Use pastry cutter to work butter into flour until crumbly
- 5
Create well in center and pour milk into well
- 6
Stir gently until mixture just comes together with small butter chunks remaining
- 7
Stir in chocolate chips
- 8
Flour hands and turn dough onto prepared sheet
- 9
Press dough into 8 inch circle
- 10
Cut into wedges with greased knife
- 11
Top with sprinkles and press gently
- 12
Bake 20-25 minutes until toothpick comes out clean
Tips
Keep butter very cold and work quickly to maintain flaky texture in the finished scones.
Press sprinkles gently into the surface before baking so they stay put and don't fall off.
Use a greased knife when cutting to prevent dough from sticking and tearing.
Good to Know
covered at room temperature up to 2 days
can be shaped and refrigerated overnight before baking
warm or room temperature
Common Mistakes
keep butter cold to avoid dense scones
don't overmix to prevent tough texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze these scones?
Yes, freeze unbaked wedges on a tray then transfer to bags. Bake from frozen adding 3-5 extra minutes.
What if I don't have a pastry cutter?
Use two knives in a crossing motion or pulse briefly in food processor until mixture resembles coarse crumbs.
How long do these keep?
Store covered at room temperature for 2 days or freeze baked scones for up to 3 months.