1. Prepare the baking sheet and mix the dry ingredients

Start by lining a baking sheet with parchment paper so the scones do not stick during baking. In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until the mixture looks uniform.

2. Cut in the butter

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture. Move quickly so the butter stays cold. Stop when the mixture resembles coarse crumbs with pea-sized pieces of butter still visible.

3. Add the sprinkles

Stir the sprinkles into the flour mixture until they are spread evenly throughout. Once mixed, place the bowl in the refrigerator while you prepare the wet ingredients.

4. Mix the wet ingredients

In a small bowl or a liquid measuring cup, whisk together the heavy cream, egg, vanilla extract, and almond extract if you are using it. Mix until the liquid looks smooth and fully blended.

5. Combine wet and dry

Remove the dry mixture from the refrigerator and pour in the wet ingredients. Use a spatula or wooden spoon to gently stir the dough together. Mix only until the dough mostly comes together and only a few dry streaks remain.

6. Shape the dough

Turn the dough out onto the prepared baking sheet. Gently pat it into a round disk about 1.5 inches thick. Try not to over-handle it. The less you work it, the more tender the final scones will be.

7. Freeze

Place the dough in the freezer, uncovered, for 1 to 2 hours. The dough should become very firm before baking. While it chills, preheat the oven to 400ºF.

8. Cut and bake

Once the dough is frozen, cut the round into 8 equal wedges. Arrange the triangles on the baking sheet if needed, then brush the tops lightly with additional heavy cream.

 

Bake for 20 to 22 minutes, or until the scones turn light golden brown and feel set. Remove them from the oven and let them cool slightly before serving.