Snickerdoodle Scones
User Reviews
5
Snickerdoodle Scones
Description
These Snickerdoodle Scones are crafted by cutting cold butter into a blend of all-purpose flour, sugar, cream of tartar, baking soda, cinnamon, and salt. The addition of cream and vanilla binds the dough into a pliable form, which is folded multiple times to create layers before shaping into a six-inch disc for baking.
The topping of cinnamon sugar combined with heavy cream is applied just before baking to develop a sweet crust. Baking at 375°F creates scones with tender interiors and gently crisp edges. This recipe takes the familiar cinnamon and cream flavors from snickerdoodle cookies and presents them in a warm, scone form.
They can be served fresh, ideal with butter or clotted cream, and pair well with coffee or tea for a comforting snack or breakfast treat. The method also allows adjustment to classic scone techniques by folding the dough instead of overworking it.
If needed, the dough preparation without a food processor involves cutting in butter with a pastry cutter or grater, preserving the flaky texture. Leftovers keep at room temperature or can be frozen for extended storage.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup butter very cold and cut into 8 pieces, unsalted
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Topping
- 2 Tablespoons granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 Tablespoons heavy cream
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, cream of tartar, baking soda, ground cinnamon, and salt in the basin of a food processor (see note 1 if you do not have a food processor).
- Scatter butter pieces over the top of the dry ingredients and pulse until butter is cut into the mixture (pebbly pieces of butter will likely still remain, and the mixture should resemble coarse crumbs).
- Combine heavy cream and vanilla extract in measuring cup and pour evenly over the dough. Pulse again until dough is just beginning to cling together (don’t overdo it!).
- Transfer dough to a clean, lightly floured surface and if it is crumbly work until dough is clinging together.
- Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten again. Repeat this step 4-5 times, taking care to not overwork the dough.
- Form the dough into a 6” disk (approximately 1” tall).
- Use a sharp knife and press straight down to cut the dough into 8 even wedges.
- Transfer to prepared baking sheet, spacing scones about 2” apart.
Topping
- In a small dish, whisk together sugar and cinnamon. Set aside.
- Use a pastry brush to brush the surface of each scone lightly with heavy cream. Sprinkle lightly with prepared cinnamon/sugar mixture (you do not have to use all of the topping).
- Transfer to 375F (190C) preheated oven and bake for 14-15 minutes or until the edges of the scones are just beginning to turn a light golden brown.
- Remove from oven and allow to cool on baking sheet before enjoying.
Notes
- If you lack a food processor, mix dry ingredients by hand and cut in cold butter with a pastry cutter or cheese grater, then stir in cream and vanilla until just combined.
- Store scones in an airtight container at room temperature for up to 3 days to maintain freshness.
- The scones freeze well when tightly wrapped, allowing storage for several months without quality loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 326kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 151mg | 6% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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