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