Funfetti Chocolate Chip Scones

You know what's awesome? Really, really awesome?

Sprinkles and chocolate chips for breakfast.

{especially if it's a MONDAY morning!}

Make these scones and you'll have a week's worth of sprinkles and chocolate chips to enjoy for breakfast. Or... as a mid-morning snack. Or dessert. Or something to "tide you over" until dinner. Not that I'd know anything about those type of eating habits...

Y'all know I'm not much of a baker so when I say you can whip these up in less than 10 minutes {using just 1 bowl!}, you know it's super easy. Much TOO easy, really. I don't typically have cake mix on hand but Aldi had Easter Funfetti mixes on clearance for 50 cents so I picked up a couple, came home, and went in search of a recipe using them. After the first batch came out, I sure was wishing I had bought more than 2 boxes!

These are not crumbly, dry, or hard; they are soft and almost muffin like inside with a nice thin crust on the outside. So really? They're just about perfect. (note: scones are typically sweet but not overly sweet due to the added flour. They won't taste as dessert-y as a funfetti cupcake, which makes them perfect for a morning treat!)

 

Funfetti Chocolate Chip Scones

1 1/4 cups Funfetti cake mix

1 1/4 cups flour (plus more for dusting)

1 stick (8 tablespoons) cold butter, diced

1 cup milk

1/2 cup mini chocolate chips

2 tablespoons sprinkles

 

Preheat the oven to 400 degrees. Line a cookie sheet with a Silpat or parchment paper. Do not grease.

Stir together the cake mix and flour in a large bowl. Add diced cold butter to the flour mixture. Use a pastry cutter or two knives and work the butter into the flour mixture, until it is crumbly.

 

Create a well in the center of the mixture and pour the milk in the center. Stir gently, keeping the dough in the center of the bowl, until the milk is incorporated. Stir only until the mixture comes together (there will be small chunks of butter still, and that’s okay). Stir in the chocolate chips.

 

Sprinkle a small bit of flour over the dough and flour your hands. Turn the dough out onto the prepared cookie sheet. Gently press the dough to flatten into a circle that is an 8 inch diameter. 

 

Use a greased knife to cut into wedges. Top with sprinkles and gently press them to make them stick.

 

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

 

Source: slightly adapted from Crazy for Crust