Confetti Scones

After 2 weeks away from regular posting, it’s such a relief to be back in the swing of things! Now that my site redesign is officially complete, a celebration is definitely in order. Today, I’m celebrating with festive Confetti Scones, a slightly less guilt-inducing version of everyone’s favorite tea time snack!
In this recipe, a healthy amount of nonfat Greek yogurt replaces a significant portion of the butter, shortening, and/or heavy cream typically used in scone making. The yogurt helps the scones to keep a tender texture while also adding some bulk. You can expect these scones to be slightly weightier than their buttery counterparts since these are made from a wetter dough.
Adding confetti-like sprinkles into the dry mix creates a rainbow-like specking throughout the dough. You can either bake the scones in one round, flattened, pie-like mass (later sliced through in the middle of baking) or cut the dough into pieces before baking them off individually. If you like triangular scones with clean, straight edges then the first method is the way to go. Meyer lemon zest is also mixed into the dry scone ingredients for an extra punch of bright flavor. To create a scone that’s extra lemony-fresh, mix some of the juice from the same lemon with powdered sugar to create a sunny, sweet-tart icing to drizzle on top of the finished scones.Be generous and quick in decorating with the confetti/sprinkles before the icing sets (it sets fast!). I love to make this gigantic, wedged scone for birthdays and other celebrations when I’m looking for an easy alternative to the conventional cake. Enjoy these with a strong cup of vanilla infused Earl Grey or hibiscus based Birthday Tea and, birthday or not, let the festivities begin!
Confetti Scones

Makes 8 large scones.


2 cups all-purpose flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

finely grated rind of 1 lemon, preferably a Meyer lemon

3 Tbsp sprinkles (I used naturally colored sprinkles)

4 Tbsp unsalted butter

1 egg

1- 6 oz. container of nonfat Greek yogurt, lemon or regular flavor

2 tsp vanilla extract

{Egg Wash}

1 egg

1 tsp water, milk, or cream


2 Tbsp lemon juice, preferably from Meyer lemons

1 1/4 cups powdered sugar

1 Tbsp sprinkles for decorating


fine grater

large mixing bowl

medium bowl

large mixing spoon

large baking sheet fitted with parchment

small bowl, for egg wash

pastry brush

chef’s knife


1. Preheat oven to 400 degrees F. In a large mixing bowl, mix together the flour, sugar, baking powder and soda, salt, and lemon zest. With your hands, cut the butter into the dry ingredients until it is the size of small peas. Mix in the sprinkles. In a smaller bowl, mix together the egg, yogurt, and vanilla extract.

2. Dump the wet mixture into the dry mixture, then use a large spoon to blend everything together. The mixture will look slightly dry and clumpy. Now dump this directly onto the baking sheet fitted with parchment.

3. Knead the dough a few times until the clumpy, shaggy mixture comes together. Shape the dough mass into a 7″ circle, then score the top of the round so that you have 8 equal, pie-like pieces. Brush the top of the dough with beaten egg wash.

4. Bake the large scone in the oven for 15 minutes. After 15 minutes, you’ll notice that the scone is significantly puffed up but not yet golden brown. At this point, take the pan out of the oven, then use the chef’s knife to cut all the way through on the scores you made earlier. Please be careful as the scone and pan will be piping hot! Separate the 8 pieces so that they don’t touch.

5. Place the pan of scones back in the oven to bake for another 10 minutes. After 10 minutes, the scones will be golden brown and ready to take out. Transfer the scones to a cooling rack to cool until just warm. Serve the scones plain or drizzle them with lemon icing and scatter sprinkles on top.