Sunday, July 14, 2013
The other day I was browsing recipes and landed on this Snickerdoodle Scone recipe. I decided to make it because I had every ingredient on hand. Don’t you love it when things come together like that? I even decided to get a jumpstart on it by prepping the dry ingredients the night before. Well… that started me on a 10 minute search for cream of tarter. I just KNEW I had some on hand. I had to. It’s a STAPLE. In the end I gave up and decided I would look again in the morning and surely find it. Morning comes, and I begin to tear the cabinets apart looking for the cream of tarter. Even with Elliott’s “help” I still couldn’t find it. Luckily we live really close to the grocery, and Nathan kindly offered to make a trip to the store, and took this ample opportunity to pick up a few extra items, like bacon. (Sadly we are out of my dad’s homemade bacon right now.)
Chances are, you might have all the ingredients on hand to make these scones, even if I didn’t. These are a delicious twist to the fruit variety of scones I often gravitate towards. I really like snickerdoodle cookies so I knew I would like these scones. These scones are really light, and the inside is almost muffin or coffee cake like. Often I will skip the icing/drizzle on scones, but I’m glad I didn’t on these. They add a bit of moisture to balance the dryness of the cinnamon sugar topping. Elliott really enjoyed his portion of a scone, so much that he even signed for more! I have been working on baby sign language with him for months now, and within the past couple weeks it’s like he all the sudden started signing back! I couldn’t be prouder.
Yield: 8 scones
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
1/8 teaspoon nutmeg
1/2 cup unsalted butter
For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.
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.
adapted from Sweet Peas Kitchen