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Snickerdoodle Scones
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Snickerdoodle Scones - perfectly tender and sweet scones with cinnamon chips and cinnamon sugar topping.
Course: Breakfast
Cuisine: American
Keyword: pastry
Servings: 16 scones
Calories: 142 kcal
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , chilled (see note)
- 1/2 teaspoon vanilla extract
- 1 large egg beaten
- 1/2 cup buttermilk
- 1/2 cup cinnamon chips (I used Hershey'OR 2 to 3 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 400 degrees.
- Line two baking sheets with parchment paper. Set aside.
- Make the topping mixture by mixing cinnamon with sugar in a small bowl. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt and if using, cinnamon).
- Using a large eye side of a cheese grater, grate the chilled butter straight into the bowl with dry ingredients. Cut in with a pastry cutter, until the mixture has coarse crumbs. Add cinnamon chips and stir in.
- In a small mixing bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients and stir in well. Do not overmix.
- Place the dough onto a lightly floured surface. Shape into a log and divide in half.
- Working with one half at a time, flatten the dough into a thick disk. Fold in half and then in half again. Flatten into a disk again. Fold twice again. Flatten into a 3/4 inch thick disk.
- Transfer the dough disk onto one of the prepared sheets.
- Cut into 8 triangles. Gently, separate the scones, leaving about 1/2" space between them.
- Sprinkle with the topping mixture.
- Bake the scones for 20 to 22 minutes. The scones will come together during baking. That's okay.
- Remove from the oven. Let sit on the sheet for 10 minutes.
- Place the parchment paper sheet with scones on a cutting board and run the knife through the same seams in the dough to separate the scones.
- Cool completely before serving.
Recipe Notes
The butter should be thoroughly chilled. I place a stick of butter in a freezer for at least one hour before grating.
Nutrition Facts
Snickerdoodle Scones
Amount Per Serving
Calories 142 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Cholesterol 26mg 9%
Sodium 66mg 3%
Potassium 81mg 2%
Total Carbohydrates 19g 6%
Sugars 6g
Protein 2g 4%
Vitamin A 4.1%
Calcium 4.1%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
For the original post, click HERE.
Related Recipes:
Soft and Chewy Butterscotch Snickerdoodles
Cheesecake-filled Snickerdoodles
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