• Start by whisking together the flour, sugar, baking powder, sprinkles and salt in a large bowl
• Add the cold cubed butter and cut it into the flour mixture until pea-sized crumbs. You can use a pastry blender, your hands or a food processor.
• Pour the wet ingredients into the dry ingredients and gently mix until a shaggy dough forms. Be careful not to overmix.
• Turn the scone dough onto a lightly floured surface and gently roll it out with a rolling pin into a circle about 1 inch thick. Cut into 8 wedges and place them on a parchment paper lined baking sheet.
• Place in freezer for at least 30 minutes. If you have time overnight.
• Preheat Oven to 400F.
• Brush the top of the scones with heavy cream and bake for 18 to 20 minutes or until golden brown around the edges.
• Allow the scones to cool on a wire rack.

Pink glaze:

• In a small bowl mix in the powdered sugar, heavy cream or milk and food coloring. It should be thick and ribbon like.
• Pour glaze over the baked birthday scones and top with additional sprinkles.
• Enjoy!