Pre-heat the oven to 375 degrees and line a baking sheet with parchment paper.
Make your buttermilk first if you don’t have store-bought buttermilk.
In a large mixing bowl, whisk the flour, cane sugar, baking powder, and sea salt.
Use a pastry cutter or your hands to cut the cold butter into the flour. You want to still be able to see small pieces of butter throughout. See the picture above for reference. I do not have a pastry cutter – I just use my hands!
Pour the buttermilk and extracts into the flour/butter mixture and use a rubber scraper to mix. Add the sprinkles to fold in gently. I use the rubber scraper to start, and finish with my hands.
Flour your counter, and knead the dough a few times. Make a disk with your hands, roll the dough to about 1 inch thick, and then use your hands again to shape the disk into a perfect circle.
Cut the disk into eighths, and place the triangles onto the parchment paper lined baking sheet. Brush the tops of the scones with a light coating of milk or coconut milk, and sprinkle with a little sugar if you wish.
Bake the scones at 375 degrees for 30 minutes until the edges are golden. Cool the scones completely before icing.
To make the icing, whisk the powdered sugar and 1 tbsp of milk in a small dish and drizzle over the tops of the cooled scones. Sprinkle the scones with extra sprinkles after drizzling the icing and it will stick to the icing! The icing will dry and harden within about 20 minutes.