Deliciously sweet Funfetti Cake Mix Scones utilize boxed cake mix to create an irresistible "birthday cake" flavor. Rainbow sprinkles stud the scones with color while sweet icing glazes the top.
Something about rainbow sprinkles always entices me. Perhaps it is the color, the crunch, or the sweet taste. While Funfetti cake mix contains candy bits rather than sprinkles, the difference between the two is minimal. Regardless, I love Funfetti anything, so I decided to transform the cake mix into a delicious scone.
Utilizing cake mix in the scone dough mimics the taste of birthday cake in a different format. The scones come out golden brown, full of colorful sprinkles and candy bits. A simple icing finishes the baked treat, creating a celebratory scone everyone will love.
If you like this recipe, you will also love mini Funfetti cheesecakes, Funfetti cream cheese pie, and Funfetti cake mix cookies.
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Cake Mix Scones
Boxed cake mixes typically include flour, sugar, flavoring, and leavening agents. Using a cake mix for a recipe like this reduces the ingredients needed.
With the exception of the rainbow sprinkles, the scone dough does not contain additional sugar other than what is in the cake mix—a small amount of salt balances the sweet taste. This easy scone recipe requires no additional leavening agents other than what is already in the cake mix.
The scones are moist and tender, with a crunchy, golden exterior. Compared to other scone recipes, they have a softer texture and a sweeter, dessert-like taste.
Ingredients
- Funfetti Cake Mix: The cake mix makes up more than half of the dry ingredients.
- All-Purpose Flour: Utilizing flour in addition to the cake mix helps give the scones structure.
- Salt: A small amount of salt balances the sweet taste of the cake mix and glaze on top.
- Unsalted Butter (cold): Cold butter is vital to create the fluffy, tender texture and flaky layers we love in scones.
- Heavy Whipping Cream (cold): In most scone recipes, I prefer heavy cream over milk. The fat in the cream keeps the scones moist while adding rich flavor.
- Pure Vanilla Extract
- Rainbow Sprinkles: Funfetti cake mix already contains colorful candy bits, but the additional two tablespoons of rainbow sprinkles ensure each scone is speckled with color.
- Powdered Sugar: Powdered sugar makes up the base of the icing.
- Milk: You'll need milk for the glaze. You can also use water.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
1. Combine the cake mix, flour, salt, and rainbow sprinkles in a large bowl.
2. Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.
3. Whisk the vanilla into the heavy cream. Create a well in the flour-butter mixture and pour the liquid ingredients into the well in two separate parts, mixing until a dough forms.
4. Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high. Cut the disk of dough into eight triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
5. Preheat the oven to 400°F. Brush the tops of the scones with heavy cream and bake them for 18-20 minutes until golden brown—cool the scones on a wire rack.
6. Whisk the powdered sugar and milk until a glaze forms. Drizzle the glaze over the cooled scones and sprinkle with additional rainbow sprinkles. Let the glaze set before serving.
Variations
- Fold in ½ cup of white chocolate chips into the scone dough.
- Add 1 teaspoon of imitation vanilla to the heavy cream instead of pure vanilla extract for an additional "birthday cake" taste.
- Create smaller scones by dividing the dough into two 3.5-inch circles. Cut each circle into six to eight scones. Bake the smaller scones for 10-15 minutes, depending on their size.
Suggested Equipment
- Mixing Bowls: Clear bowls allow you to see that everything is combined.
- Pastry Blender: Use a pastry blender to make scones, biscuits, and pie dough.
- Sheet Pans: I have these sheet pans, and I love them!
- Bench Scraper: A universal tool.
- Parchment Paper Sheets
Storage
Transfer the cooled scones to an airtight container. Store them at room temperature for 1-2 days or in the refrigerator for up to 5 days.
Delicious Scone Recipes
- Coconut Scones with Coconut Glaze
- Chocolate Chip Scones
- Chocolate Chip Coffee Scones
- Brown Sugar Pecan Scones
- Pumpkin Chocolate Chip Scones
Expert Tips
- Use cold butter and cold cream. As the scones bake in the oven, the fat melts, creating steam, which results in flaky layers.
- Scone dough requires minimal mixing. Mix the dough just until the ingredients are combined - do not over-mix.
- Chill the dough before baking to firm the fat in the dough.
- Bake scones in a preheated oven for even baking and browning.
- Sift the powdered sugar to prevent clumps in the icing.
Frequently Asked Questions
This recipe can use a white or yellow cake mix instead of Funfetti.
Freeze scones before or after baking.
Freeze Before Baking: After forming the triangles of scone dough, freeze them on a parchment-lined baking sheet for one hour. Transfer frozen dough wedges to a freezer-safe zip-top bag or airtight container and separate layers with wax paper. Freeze for up to three months. Bake from frozen—add a few extra minutes of baking time. Or thaw in the refrigerator overnight.
Freeze After Baking: Transfer cooled scones to an airtight container or zip-top bag. Freeze for up to three months. Thaw scones on the counter or refrigerator.
Make the scone dough and shape it into a 7-inch disk. Wrap the disk in plastic wrap and store it in the refrigerator for up to 3 days. Cut and bake the scones as specified in the recipe.
Gently knead a small amount of all-purpose flour into the dough to absorb the excess liquid. Be careful not to over-mix the dough.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Funfetti Cake Mix Scones
Ingredients
Cake Mix Scones
- 1½ cups Funfetti cake mix
- 1 cup all-purpose flour plus more for dusting
- ¼ teaspoon salt
- 2 tablespoon rainbow sprinkles
- ½ cup unsalted butter cold and cut into pieces
- 1 cup heavy whipping cream cold, plus more for brushing
- 1 teaspoon pure vanilla extract
Icing
- 1 cup powdered sugar sifted
- 1-2 tablespoon milk
Instructions
- Combine the cake mix, flour, salt, and rainbow sprinkles in a large bowl.
- Cut in the cold butter with a pastry cutter or two forks until coarse crumbs form.
- Whisk the vanilla extract into the heavy cream. Create a well in the flour-butter mixture and pour the liquid ingredients into the well in two separate parts, mixing until a dough forms. **Note: You may not need the entire cup of cream.
- Pour the dough out onto a lightly floured surface. Turn the dough a couple of times until it comes together—do not overmix. Form the dough into a 7-inch circle about ¾-inch high.
- Cut the disk of dough into eight triangles using a sharp knife or bench scraper. Place the dough triangles onto a parchment-lined baking sheet and place the tray in the refrigerator for 30 minutes to 1 hour to chill.
- Preheat the oven to 400°F. Brush the tops of the scones with heavy cream and bake them for 18-20 minutes until golden brown—cool the scones on a wire rack.
- Whisk the powdered sugar and milk until a glaze forms. Drizzle the glaze over the cooled scones and sprinkle with additional rainbow sprinkles. Let the glaze set before serving.
Nutrition
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