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 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
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.