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 (I finally shared my perfect, easy, fool-proof scone recipe!). 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 snickerdoodle 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.
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Snickerdoodle Scones
Ingredients
- 3 3/4 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 Tbsp baking powder
- 1 tsp cream of tartar
- 1/2 tsp salt
- 3/4 cup cold butter 12 Tbsp
- 2 eggs
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
Topping
- 2 Tbsp milk
- 1/4 cup granulated sugar
- 1 Tbsp cinnamon sugar
Instructions
- 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.
Shelli says
This is by far the best scone recipe I’ve made. I used Pamela’s gluten free flour and cut the flour to 3 cups total. I kept everything else the same and baked them for 35 minutes. Thank you so much! They are delicious!
Sam says
I am so glad you enjoyed the scones, Shelli! 🙂
Rachel Krezer says
I added some cinnamon to the scone dough as well. I love snickerdoodles and this is terrific. I plan to serve these at the next brunch.
Sugar Spun Run says
Thank you so much, Rachel! I am so glad that you enjoyed the snickerdoodle scones. I hope your guests do as well. 🙂
mill says
How much cinnamon did you add to the dough? I think I would like to try that next time I make them to give it more flavor inside and not just on top. They still good though!
Sneha says
It really sounds what to say.Yum! I absolutely love scones. I’m always looking for different flavors to incorporate into them, and snickerdoodle is such a good one.These scones sound fantastic! Have a great weekend 🙂
Sam says
Thank you, Sneha!!
Kathy @ Beyond the Chicken Coop says
I love snickerdoodles…and scones. Sounds like the perfect combination to me!
Sam says
Thanks, Kathy!
Anu-My Ginger Garlic Kitchen says
OMG these are so adorable, flaky and buttery. What an amazing idea! Absolutely YUM!
Sam says
Thank you, Anu!
Maureen | Orgasmic Chef says
I’ve only ever made plain, unadorned scones but when I saw these photos, I knew my life must change. 🙂
Sam says
Oh it should! Haha, thank you, Maureen 🙂
Prash @ YummilyYours says
Please courier a batch over to me! YUM!
Sam says
I’ll see what I can do 😉
Harriet Emily says
Wow Sam! These are awesome! I’ve never heard of a Snickerdoodle Scone before – what a creative idea. I looove the photos too, I bet these are delicious!
Sam says
Thank you Harriet Emily!! 🙂
Medha @ Whisk & Shout says
These look so flaky and buttery and I’m loving the cinnamon-y goodness on top 🙂
Sam says
Thanks Medha!