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Snickerdoodle Scones Recipe Card

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Snickerdoodle Scones with Cinnamon Chips @crunchycreamysw

Snickerdoodle Scones

Author: Anna
Snickerdoodle Scones - perfectly tender and sweet scones with cinnamon chips and cinnamon sugar topping.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 16 scones
Calories 142 kcal
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Ingredients
 
 

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter , chilled (see note)
  • ½ teaspoon vanilla extract
  • 1 large egg beaten
  • ½ cup buttermilk
  • ½ cup cinnamon chips (I used Hershey'OR 2 to 3 teaspoons ground cinnamon
  • ¼ 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 ¾ inch thick disk.
  • Transfer the dough disk onto one of the prepared sheets.
  • Cut into 8 triangles. Gently, separate the scones, leaving about ½" 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.

Notes

The butter should be thoroughly chilled. I place a stick of butter in a freezer for at least one hour before grating.

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 66mg | Potassium: 81mg | Sugar: 6g | Vitamin A: 205IU | Calcium: 41mg | Iron: 0.9mg
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Snickerdoodle Scones with Cinnamon Chips @crunchycreamysw


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Hi! I'm Anna!

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