• Prepare a baking sheet with parchment paper, set aside.
• In a small bowl or glass 2-cup measuring cup, add milk, egg, vanilla extract and almond extract and whisk to combine. Cover and refrigerate until ready to use.
• Add the fresh milled flour, granulated sugar, baking powder and salt to the bowl of a food processor. Pulse several times to mix together. Next, add the stick of cold butter in 10 pieces and pulse until the mixture resembles coarse crumbs with no butter pieces larger than pea size.
• Add contents of the food processor to a large bowl, pour in cold wet ingredients and sprinkles, fold with a spatula until it starts to comes together.*
• Turn mixture out onto a flour dusted surface and gently knead to bring the dough into a 1 inch thick disc, 7 inches across. Cut into 8 scones. Place on prepare baking sheet and freeze 30-60 minutes before baking.
• Preheat oven to 400 degrees and bake for 19-22 minutes, until edges are crisp and lightly browned and a toothpick inserted in the center comes out clean.
• Cool on pan for 5 minutes then transfer to a wire cooling rack. Let cool for 10-15 minutes before glazing so the glaze doesn't just melt off the sides of the scones. Top with sprinkles (and candles?) and enjoy!

Glaze Instructions

• In a small bowl whisk together powdered sugar, 1 tablespoon milk and vanilla extract, whisk well, add milk 1/2 tablespoon at a time until you reach the perfect consistency. The glaze should be close to the consistency of honey.