Print

Snickerdoodle Scones

Print Recipe

These delightful Snickerdoodle Scones capture the classic cookie flavors with a fluffy texture, making them a perfect treat for gatherings or cozy afternoons.

Ingredients

Scale
  • 2 1/4 cups (270g) all-purpose flour
  • 1/3 cup (71g) light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1 large egg (50g)
  • 3/4 cup (170g) heavy cream + extra for brushing
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup (45g) turbinado sugar
  • 2 teaspoons ground cinnamon
  • 1 cup (113g) powdered sugar
  • 1 teaspoon ground cinnamon (for glaze)
  • 2 tablespoons (30g) milk

Instructions

  1. Preheat oven to 400°F (200°C) and line a sheet tray with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking soda, cream of tartar, and salt.
  3. Cut in cold butter until the mixture resembles lentil-sized pieces.
  4. In a separate bowl, whisk together egg, heavy cream, and vanilla extract.
  5. Add liquid mixture to the flour mixture, mixing until just combined.
  6. Transfer dough to the sheet tray and pat into an 8-inch disk. Cut into 8 wedges.
  7. Freeze the scones for at least 30 minutes.
  8. Brush with heavy cream and sprinkle with turbinado sugar and cinnamon mixture.
  9. Bake for 25-28 minutes, until golden brown.
  10. While scones bake, whisk together the powdered sugar, cinnamon, and milk for the glaze.
  11. Cool scones for 5-10 minutes before drizzling with glaze.
  12. Serve warm or store in an airtight container for up to 2-3 days.

Notes

For extra crunch, sprinkle more turbinado sugar before baking. Avoid overmixing the dough for tender scones.

Nutrition

Find it online: https://us.recipesfood.org/snickerdoodle-scones/

Pinterest
Pinterest
fb-share-icon
Tiktok