Snickerdoodle Scones

Servings 16 scones
Author Sam Merritt


  • 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


  • 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.