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    You are here: Crunchy Creamy Sweet / Snickerdoodle Scones Recipe Card

    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.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    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.

    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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    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

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