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    Home ยป Recipes ยป Breakfast

    Snickerdoodle Scones

    Updated: Sep 10, 2021 โ€ข Published: Sep 9, 2021 by Sam Merritt โ€ข 63 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of snickerdoodle scones, top image of bird eye view, bottom image side view

    You can make a tray of these Snickerdoodle Scones in just 30 minutes! This super simple recipe uses only nine ingredients and a food processor to transform the beloved snickerdoodle cookie into tender, flaky scones. Watch the how-to video for step-by-step instructions.

    Gold cooling rack topped with snickerdoodle scones

    A mashup you may not have asked for but definitely needed, these snickerdoodle scones are going to make all of your cinnamon sugar dreams come true. Sweet, cinnamon-spicy, and perfectly tangy–they’ve got all the flavors of the cookie combined with the tender flakiness of a scone.

    Pure heaven, if you ask me.

    To make this recipe, I simply made some small adjustments to my well-loved scone recipe. I increased the sugar (for sweetness, we are mimicking a cookie, after all), swapped baking powder for a combination of baking soda and cream of tartar (an essential snickerdoodle ingredient), added cinnamon (obviously), and increased the vanilla (because why not?). The end result is tender, buttery, and biscuit-flaky. It’s the perfect combination of snickerdoodle cookie and scone, and I think you’re going to love it.

    What You Need

    Overhead view of ingredients for snickerdoodle scones

    You need only a few simple ingredients to make these snickerdoodle scones, and chances are, they’re already in your kitchen.

    • Flour. Plain, all-purpose flour works best in this recipe. Do not use self-rising four.
    • Sugar. This adds sweetness in the dough and a slightly crisp texture when sprinkled on the tops of the scones. I already prefer my scones a bit on the sweeter side, but when emulating a cookie you need to bump it up even more.
    • Cream of tartar. The tangy flavor that is unique to snickerdoodles comes from cream of tartar. Do not skip it, or the scones will miss the mark!
    • Baking Soda. This works with the cream of tartar and helps create a perfectly balanced flavor and texture.
    • Cinnamon. Like cream of tartar, cinnamon is essential in this recipe. You simply cannot make snickerdoodle scones without cinnamon.
    • Butter. Besides adding flavor, butter gives these scones their flaky layers. Make sure your butter is very cold–this is key to achieving the proper texture.
    • Heavy cream. In the dough, heavy cream adds moisture and fat, creating a flavorful, tender scone. When brushed on the exterior, heavy cream not only helps the cinnamon/sugar mixture to stick, but it also encourages a perfectly golden top.
    • Vanilla. To mimic that fresh, bakery taste, I add just a touch of vanilla extract to my snickerdoodle scones.

    SAM’S TIP: Many people ask if I forgot to include eggs in this recipe. During the development process, I found that adding eggs yielded a less flaky and less tender scone. Heavy cream worked much better, so this is an egg-free recipe!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Snickerdoodle Scones

    Collage of 4 photos showing how to prepare snickerdoodle scones
    1. Combine dry ingredients in a food processor. Add butter and pulse until mixture resembles coarse crumbs.
    2. Mix together cream and vanilla in a measuring cup and add to food processor. Pulse until dough starts to cling together.
    3. Transfer dough to a lightly floured surface and work until it clings together. Fold it in half over itself and gently flatten. Rotate 90 degrees and repeat. Continue this lamination process 4-5 times, making sure you don’t overwork the dough.
    4. Form the dough into a 6” circle and use a knife to cut (no sawing) into 8 even slices. Transfer slices to baking sheet.
    Collage of 2 photos showing unbaked snickerdoodle scones being brushed with cream and sprinkled with cinnamon sugar
    1. Lightly brush the surface of each scone with heavy cream.
    2. Sprinkle with prepared cinnamon/sugar mixture and bake for 14-15 minutes or until edges are a light golden brown. Cool on baking sheet before enjoying.

    SAM’S TIP: Pop your butter in the freezer 15 minutes before you start baking to make sure it’s cold enough to use. The colder the butter, the lighter and more tender your scones will be!

    Frequently Asked Questions

    I don’t have cream of tartar; can I leave it out?

    No, you really can’t. Without cream of tartar, you’re just making cinnamon sugar scones. They’ll taste fine, but they won’t be true snickerdoodle scones if you skip this ingredient.

    Can I make the dough ahead of time?

    Yes! Prepare the dough as instructed, cut it into wedges, and then wrap each scone in cling wrap before storing in an airtight container (or Ziploc bag) in the refrigerator for up to three days, or in the freezer for up to 3 months. Don’t forget to brush with cream and sprinkle with the cinnamon sugar before baking! Note: Scones from the freezer may need more time in the oven.

    Can I make these without a food processor?

    Absolutely. I provide alternative methods in the recipe notes–keep scrolling!

    Side view of three stacked snickerdoodle scones on gold metal cooling rack

    Enjoy!

    More Recipes You Might Like

    • Triple Berry Scones
    • Pumpkin Snickerdoodles
    • Chocolate Snickerdoodles

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Cinnamon sugar dusted snickerdoodle scones on gold cooling rack

    Snickerdoodle Scones

    You can make a tray of these Snickerdoodle Scones in just 30 minutes! This super simple recipe uses only nine ingredients and a food processor to transform the beloved cookies into tender, flaky scones.
    Watch the how-to video for step-by-step instructions.
    5 from 9 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Breakfast, Scones
    Cuisine: American, English
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 8 scones
    Calories: 326kcal
    Author: Sam Merritt

    Ingredients

    • 2 cups (250 g) all-purpose flour
    • ⅓ cup (65 g) granulated sugar
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ⅛ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ½ cup (113 g) unsalted butter very cold and cut into 8 pieces
    • ½ cup (120 ml) heavy cream
    • ½ teaspoon vanilla extract

    Topping

    • 2 Tablespoons (25 g) granulated sugar
    • 1 ½ teaspoons ground cinnamon
    • 2 Tablespoons heavy cream

    Recommended Equipment

    • Food Processor
    • Baking sheet
    • Pastry brush

    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).
      2 cups (250 g) all-purpose flour, ⅓ cup (65 g) granulated sugar, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ⅛ teaspoon ground cinnamon, ¼ teaspoon salt
    • 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).
      ½ cup (113 g) unsalted butter
    • 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!).
      ½ cup (120 ml) heavy cream, ½ teaspoon vanilla extract
    • 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.
      2 Tablespoons (25 g) granulated sugar, 1 ½ teaspoons ground cinnamon
    • 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).
      2 Tablespoons heavy cream
    • 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

    How to make snickerdoodle scones without a food processor:

    If you do not have a food processor, instead whisk together the dry ingredients in a large bowl. Use a pastry cutter to cut the butter into the dry ingredients or use a cheese grater to grate the butter into the mixture. Stir until butter is mixed in. Pour cream and vanilla over the mixture and stir until it begins to cling together, then follow the recipe as instructed.

    Storing:

    Store in an airtight container at room temperature for up to 3 days. Scones may also be tightly wrapped and frozen for several months.

    Nutrition

    Serving: 1scone | Calories: 326kcal | Carbohydrates: 36g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 151mg | Potassium: 115mg | Fiber: 1g | Sugar: 11g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Ashley

      July 11, 2015 at 2:09 pm

      It’s been so long since I’ve had a snickerdoodle anything! These scones sound fantastic! Have a great weekend ๐Ÿ™‚

      Reply
      • Sam

        July 15, 2015 at 10:07 pm

        Thank you, Ashley!

        Reply
    2. Rachel @ Bakerita

      July 11, 2015 at 11:14 am

      Mmm I love these!!! Anything with cinnamon gets me excited, and these look so delicious and flaky!

      Reply
      • Sam

        July 15, 2015 at 10:05 pm

        Haha, thanks, Rachel! ๐Ÿ™‚

        Reply
    3. Arpita@ The Gastronomic Bong

      July 11, 2015 at 6:22 am

      I am huge fan of snickerdoodles.. and these snickerdoodles scones is smply an amazing idea.. love it!

      Reply
      • Sam

        July 15, 2015 at 10:05 pm

        Thank you, Arpita! ๐Ÿ™‚

        Reply
    4. Kelly - Life Made Sweeter

      July 11, 2015 at 4:27 am

      These look so delicious! Love the snickerdoodle flavor! Such a tasty idea!

      Reply
      • Sam

        July 15, 2015 at 10:05 pm

        Thank you, Kelly!

        Reply
    5. GiGi Eats

      July 10, 2015 at 11:54 pm

      If I could, I would certainly eat about 10 of these! ha ha! Talk about FOOD COMAAAA! But only the best!

      Reply
      • Sam

        July 15, 2015 at 10:04 pm

        Definitely a worthwhile food coma ๐Ÿ˜‰
        Thanks, Gigi!

        Reply
    6. Shelby @ Go Eat and Repeat

      July 10, 2015 at 9:46 pm

      Snickerdoodle scones?! I want like 50 of them right now! They look delicious!

      Reply
      • Sam

        July 15, 2015 at 10:02 pm

        Thank you, Shelby!

        Reply
    7. Lisa | Sweet 2 Eat Baking

      July 10, 2015 at 9:13 pm

      Quoting this: Iโ€™ve never met anyone who doesnโ€™t enjoy a good Snickerdoodle. Well, now you have! ๐Ÿ˜‰ In fact, thatโ€™s not entirely true – Iโ€™ve never tried one! Like most things, Snickerdoodlesโ€™ are more of a U.S. thing.

      Iโ€™m desperate to try one though. They look amazing delicious, and that cracked toppingโ€ฆ amazing. At least now I know where to start, and why not dive straight in and skip the cookies straight for these scones! ๐Ÿ™‚

      Reply
      • Sam

        July 15, 2015 at 10:02 pm

        Haha I’m not counting you if you haven’t tried them yet! If you do get a chance to try them, report back ๐Ÿ˜‰

        Reply
    8. Cathy

      July 10, 2015 at 4:35 pm

      Yum! I absolutely love scones. I’m always looking for different flavors to incorporate into them, and snickerdoodle is such a good one.

      Reply
      • Sam

        July 15, 2015 at 10:01 pm

        Thanks, Cathy!

        Reply
    9. Annie @ The Garlic Diaries

      July 10, 2015 at 3:43 pm

      5 stars
      Please move to Kansas so you can bake for me every day! These look amazing!!!

      Reply
      • Sam

        July 15, 2015 at 10:01 pm

        Only if you cook for me when I get there (like that taco skillet, I mean seriously!)! Thank you, Annie!

        Reply
    10. Gayle @ Pumpkin 'N Spice

      July 10, 2015 at 3:23 pm

      What a great idea for a scone, Sam! Snickerdoodles are my favorite cookies so I love the concept of a scone. Sounds like it makes a great breakfast or dessert!

      Reply
      • Sam

        July 15, 2015 at 10:00 pm

        Thank you, Gayle!

        Reply
    11. Christin@SpicySouthernKitchen

      July 10, 2015 at 2:27 pm

      I love a fresh scone warm from the oven and these Snickerdoodle scones look especially tasty!

      Reply
      • Sam

        July 15, 2015 at 9:59 pm

        Thanks, Christin!!

        Reply
    12. Beeta @ Mon Petit Four

      July 10, 2015 at 1:46 pm

      These scones look so gorgeous, fluffy and soft – simply perfect! It’s no surprise your sister requests scones from you so much; I don’t blame her! I love the idea of doing a snickerdoodle scone, too. Butter and cinnamon are always a good thing! ๐Ÿ™‚

      Reply
      • Sam

        July 15, 2015 at 9:59 pm

        Thank you, Beeta! ๐Ÿ™‚

        Reply
    13. Kennedy Cole@ KCole's Creative Corner

      July 10, 2015 at 1:26 pm

      5 stars
      These look soooooo delicious! I love anything with cinnamon; I will definitely have to try these sometime!

      Reply
      • Sam

        July 15, 2015 at 9:59 pm

        Thanks so much! ๐Ÿ™‚

        Reply
    14. Ana | Espresso My Kitchen

      July 10, 2015 at 11:15 am

      I’ve never made scones myself, but I sure love them with a nice cup of coffee! YUM. This look great Sam!

      Reply
      • Sam

        July 10, 2015 at 1:04 pm

        They’re really not difficult at all! Thanks, Ana!

        Reply
    15. Jocelyn (Grandbaby cakes)

      July 10, 2015 at 10:31 am

      OMG these are seriously sooo genius! I love the snickerdoodle flavor!

      Reply
      • Sam

        July 10, 2015 at 1:03 pm

        ๐Ÿ˜€ Thank you, Jocelyn!!

        Reply
    Newer Comments »
    5 from 9 votes (9 ratings without comment)

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