Snickerdoodle Scones with Cinnamon Chips @crunchycreamysw

Snickerdoodle Scones

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


  • 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
US Customary - Metric


  1. Preheat the oven to 400 degrees.
  2. Line two baking sheets with parchment paper. Set aside.
  3. Make the topping mixture by mixing cinnamon with sugar in a small bowl. Set aside.
  4. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt and if using, cinnamon).
  5. 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.
  6. In a small mixing bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients and stir in well. Do not overmix.
  7. Place the dough onto a lightly floured surface. Shape into a log and divide in half.
  8. 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.
  9. Transfer the dough disk onto one of the prepared sheets.
  10. Cut into 8 triangles. Gently, separate the scones, leaving about 1/2" space between them.
  11. Sprinkle with the topping mixture.
  12. Bake the scones for 20 to 22 minutes. The scones will come together during baking. That's okay.
  13. Remove from the oven. Let sit on the sheet for 10 minutes.
  14. 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.
  15. 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*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 26mg9%
Sodium 66mg3%
Potassium 81mg2%
Carbohydrates 19g6%
Sugar 6g7%
Protein 2g4%
Vitamin A 205IU4%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.