Snickerdoodle Scones Recipe Card

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.