1 cup butter, chilled and cut in 2.5 centimeter cubes
1 cup buttermilk
1/4 cup rainbow sprinkles, plus extra for sprinkling
1 cup icing sugar
1 to 2 tablespoons whole milk
Drop of red food coloring
Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.
For the dough:
Combine the flour, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Give a quick turn on low to combine.
Add the butter cubes and beat until large crumbs form. In a large bowl, whisk the buttermilk and eggs together by hand.
Add this mixture to the dry ingredients and beat until nearly combined.
Add the sprinkles and mix again. Turn the dough out onto a lightly floured work surface and gently knead a few times until it comes together. Using a rolling pin, roll out the dough to about 2.5 centimeters thick. Using a 6.5 centimeter circular cutter, cut out 12 circles from the dough.
Place the circles, evenly spaced, on the prepared cookie sheet. Bake for about 15 minutes, until lightly golden brown and a wooden skewer inserted in the center of a scone comes out clean.
Remove from the oven and allow the scones to cool on a wire rack while you make the glaze (you may want to place a piece of parchment paper underneath to catch any drips).
For the glaze:
Place the icing sugar in a small bowl and whisk in enough of the milk to create a runny glaze.
Add the food coloring and whisk again to combine. Spoon a tablespoon of glaze atop each scone and allow it to drip down the sides.
Top with a few more rainbow sprinkles and let the party begin! Store tightly wrapped or in an airtight container for up to three days.