Ridiculously Easy Snickerdoodle Scones

For the scones:

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2. Add the egg to a measuring cup. Add enough heavy cream to equal 1 cup (237ml). Stir vigorously with a fork to combine the two.
3. Place the egg/cream mixture in the freezer for 15-20 minutes while proceeding with the recipe.
4. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40-60 seconds or until just melted. Remove the paper towel and set it aside to cool a bit while prepping other ingredients.
5. Whisk flour, sugar, baking powder, cream of tartar and salt in a large bowl until well combined.
6. After heavy cream has been chilled in the freezer for at least 15 minutes, pour the melted butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.
7. Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir (from the bottom of the bowl up) with a rubber spatula until all flour is incorporated and the batter pulls away from the sides of the bowl. Don’t over mix, but do make sure all of the flour at the bottom of the bowl has been incorporated.
8. Scoop the dough up with a retractable ice cream scoop. I use a 4 tablespoon Bake for 14-18 minutes or until nicely light golden brown.
9. Transfer to a cooling rack brush two at a time generously with the glaze. Grab a nice pinch of the cinnamon-sugar mixture and sprinkle over the wet glaze.
10. Serve warm or at room temperature with butter, if desired. Warn guests that taking a half scone is a serious mistake!

For the glaze and cinnamon-sugar sprinkle:

1. While the scones are baking, mix up the glaze by combining the powdered sugar, water and vanilla. Whisk with a fork or small whisk until any small lumps disappear. Set aside.
2. Combine the cinnamon and sugar in a small bowl.
3. When scones are finished baking proceed with step 9 above. ENJOY!