It definitely doesn’t need to be your birthday to enjoy these mini birthday cake scones. These little bites of heaven pack all of the flavor and texture of your favorite breakfast pastry into a tiny, simple package. Unlike traditional scones, these are made lighter with the addition of greek yogurt, and they don’t require any shaping/cutting etc. They’re ‘drop’ style- aka drop some batter on the baking sheet, bake, and enjoy. They’re great if you’re in a pinch, pressed for time, or just don’t want to spend a lot of time in the kitchen. At just 1 WW SP each, they’re a great sweet ending to any meal!
Making Mini Birthday Cake Scones
The typical scone process is a bit of a tricky one. You can easily over mix your batter and get a goopy scone, or under mix and they’re chalky. Plus you need to refrigerate the dough, etc. These are way simpler. Just mix, scoop your scones into little balls, bake them, and enjoy! To make the scones, you’ll need:
- all purpose flour, baking powder, salt, sugar for your dry ingredients
- butter that’s super cold (or frozen), cut into little cubes, which you’ll mix into your dry base
- egg, nonfat greek yogurt, vanilla and almond extracts, and almond milk which you’ll mix together and incorporate into your dry base
- sprinkles and chocolate chips to amp up the fun. I used Lily’s chocolate chips which are WW friendly.
- milk to brush on top and a bit of sugar if desired
You’ll want to mix your dry ingredients first. Once combined, take your cold butter that’s cubed and gently mix it in with a spoon, spatula, etc (not your hands, since they’ll melt the butter and mess up the end result). Once the butter is mixed in, create a well in the center. Meanwhile, mix up all of your wet ingredients in a smaller bowl. Pour them into the well you’ve created. Using your utensil of choice, fold the dry mixture from the outside in, and mix your ingredients until just combined fully. Lastly, fold in sprinkles and chocolate chips.
I used a cookie scoop to then scoop these into little one inch sized balls on a lined baking sheet. I use silicone baking mats which are nonstick, reusable, and easy to clean. I then brush the tops of the scones with a little milk, sprinkle with additional sugar if you like them sweeter (just a pinch will do) and bake! Let them cool slightly before enjoying, store in an airtight container in the fridge, toasting them up a bit before enjoying!
Mini Birthday Cake Scones
Equipment
- Mixing Bowls
- Baking Sheet
Ingredients
- 2 cups flour
- 1 tsp salt
- 4 tsp baking powder
- 3 tbsp sugar
- 2 tbsp butter frozen and cut into small cubes
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup almond milk
- 1 cup greek yogurt nonfat
- 3 tbsp almond milk to brush on top
- 1/4 cup rainbow sprinkles
- 1/4 cup chocolate chips I used Lily's sugar free dark chocolate baking chips
- additional sugar for topping optional
Instructions
- Preheat oven to 375F.
- In a large mixing bowl, combine flour, sugar, baking powder, salt and stir together. Gently incorporate cut up butter with a spatula or spoon, making sure it's evenly distributed. Create a well in the center of dry mixture.
- In a medium mixing bowl, combine greek yogurt, almond milk, vanilla and almond extract, egg, and stir together. Pour into the well of your dry ingredients and starting at the outer edges, incorporate dry ingredients into wet, being careful not to over-mix. Once fully incorporated, gently fold in sprinkles and chocolate chips.
- Line baking sheet and using a cookie scoop or teaspoon, create roughly 1 inch drop scones. Brush the tops with milk, sprinkle with a bit of extra sugar on top.
- Bake for 13-17 minutes, until fluffy and lightly golden. Let cool slightly before enjoying.
Notes
- 1 scone for 1 point
- 2 scones for 2 points
- 3 scones for 4 points
- 1 scone for 1 point
- 2 scones for 3 points
- 3 scones for 4 points
