Best Snickerdoodle Scones Recipes

SNICKERDOODLE CINNAMON SCONES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
• In a small bowl, whisk together sour cream and egg; refrigerate until needed.
• In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.
• In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
• Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
• Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
• While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.

PUMPKIN SNICKERDOODLE SCONES

Steps:

• Preheat oven to 350. Line a baking sheet with a baking mat or parchment paper. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir together pumpkin, egg, and milk. Add to dry mixture and stir until just combined. Turn dough out onto floured surface. Knead dough five to six times or until dough comes together. Shape into an 8 inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet. Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool. Stir together ingredients for glaze (start with 3 tsp milk and add another tsp if you want a thinner glaze) and drizzle over cooled scones. Serve. Scones best eaten same day.

SNICKERDOODLE SCONES

Steps:

• 1 Preheat oven to 350º. 2 Spray baking sheet with cooking spray. 3 Combine sour cream and baking soda in a small bowl. Set aside. 4 Combine flour, sugar, baking powder, cream of tartar and salt in another bowl. 5 Cut in butter until mixture resembles fine breadcrumbs. 6 Combine egg with sour cream mixture. Add cinnamon. 7 Gently stir into flour mixture until moisted. 8 Place on baking sheet and pat into a 3/4 inch thick circle. 9 Cut into 8 wedge shaped pieces. Move slightly so they are not touching. 10 Dust with cinnamon-sugar. 11 Bake 15 to 20 minutes or until golden brown.

SNICKERDOODLE SCONES

Steps:

• Preheat oven to 350º.
• Spray baking sheet with cooking spray.
• Combine sour cream and baking soda in a small bowl. Set aside.
• Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
• Cut in butter until mixture resembles fine breadcrumbs.
• Combine egg with sour cream mixture. Add cinnamon.
• Gently stir into flour mixture until moisted.
• Place on baking sheet and pat into a 3/4 inch thick circle.
• Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
• Dust with cinnamon-sugar.
• Bake 15 to 20 minutes or until golden brown.