Snickerdoodle scones provide all of the best flavors of Snickerdoodle Cookies in a light, flaky, cinnamon-sugar-sprinkled scone.
I’ve never met anyone who doesn’t enjoy a good Snickerdoodle. I’m aware that this doesn’t mean that these people don’t exist, but in my experience Snickerdoodle-haters are like the Clouded Leopards of the baked-goods-indulging world: rare and careful to conceal their presence.
Between the absurdly fun name (I mean, really, Snickerdoodle?) and simple but distinct flavor there’s much to love about these fun, crack-topped cookies and, I think you’ll find, just as much to love about these similarly-formed scones.
Scones have been a favorite of mine to bake (and to eat, of course) since I made my first batch only a few years ago. They were quickly embraced by the household and, if I recall correctly, after the first batch was devoured I was hassled (and acquiesced) to make scones again the next few days to meet the demands of my family.
I no longer live at home and yet one of my sisters still requests scones from me on a regular basis. Just yesterday she texted me to tell me she took off of work for her birthday–which is over 2 months away– and expects raspberry lemon scones as a gift from me for breakfast. Considering all of the desserts I churn out of my kitchen on a regular basis, it speaks volumes that scones are her number one request.
I have several flavor-variations of scones on my blog, I make them frequently and at this point I believe I could easily make them without any recipe reference as well as with my eyes closed. I love the opportunity to change up the ingredients and flavors, and this variation might just be my favorite one yet.
These scones are light, soft and have just the right amount of sweetness fitting of a scone rather than a cookie. These are buttery, flaky, soft, light and fluffy, and the flavor is distinct with the tang of cream of tarter and the necessary, rust-colored sprinkling of cinnamon and sugar on top.
As with any scone, these are best if served shortly after baking–just allow them to cool long enough so you don’t burn your tongue on their fluffy innards, if you can help yourself.
- 2 Tbsp milk
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon sugar
- Line cookie sheet with parchment paper
- In large bowl combine flour, sugar, baking powder, cream of tartar and salt.
- With a pastry cutter, cut in cold butter until mixture resembles coarse crumbs
- In separate, medium-sized bowl, whisk eggs until lightly beaten.
- Whisk in milk, sour cream and vanilla.
- Using a spatula, fold egg/milk mixture into flour mixture until just combined.
- Transfer dough into well-floured surface and gently knead the dough by hand until mixture forms a ball (if dough is too sticky, sprinkle more flour on top and knead in).
- Divide dough until 4 even sized pieces and mold each into 3-4" disk. Place on cookie sheet and transfer to refrigerator while oven preheats.
- Preheat oven to 400F.
- Once oven has preheated, remove scone disks from refrigerator. Cut each disk into 4 wedges and arrange on parchment paper lined cookie sheet.
- Brush with milk, sprinkle with cinnamon and sugar and bake 20-25 minutes.
- Allow scones to cool before eating.
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