Monday, March 4, 2013

Snickerdoodle Scones

A few months ago I made snickerdoodle bread and while eating it was certainly the best part of the experience, the wonderful smell permeated the house for hours. Since I don't like keeping sweets around the house, but enjoy indulging every now and again, I decided to make something that was already portioned: snickerdoodle scones. I figured I'd use a basic scone recipe and add the spices and some of those wonderful cinnamon chips that I discovered in the chocolate chip aisle.

For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter
For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

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. (I have a scone pan, so I used that.)
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
Because I wanted to squeeze in my morning walk (yes, there was an element of guilt there), I prepared the scones the night before and placed the pan in the refrigerator. I took them out of the refrigerator and left them on the counter for about 30 minutes before placing them in the oven. The smell drifted downstairs to where I was on the treadmill trying to burn some calories in anticipation of this Sunday morning treat. The scones had a wonderful crumb, were as delicious as they were fragrant, and leftovers have been wrapped in freezer bags to be enjoyed on a future Sunday morning.


  1. These look absolutely divine! I must try them.

  2. Yum! I like that you can refrigerate them overnight to bake in the morning - a real time saver!

  3. Boy I am sure glad I checked here glad you back again! this sure is a delight to have a cake with cinnamon my boys favorites! Cant wait to try!


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