Sunday, July 14, 2013

Snickerdoodle Scones

IMG_3092_t

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.  :)

IMG_3091

Print
Print

Snickerdoodle Scones

Yield: 8 scones

Ingredients:

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

Directions:

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

  Pin It

10 Responses to “Snickerdoodle Scones”

  1. 1

    Fantastic looking scones! Always a fan of anything snickerdoodle. Cinnamon + sugar make anything delicious. Love that e is mastering signing back to you! How fun that must be!

  2. 2
    Leah | So, How's It Taste? — July 14, 2013 @ 7:36 pm

    Your scones look so perfect! I go crazy over scones, so I’m bookmarking this one.

  3. 3
    Mr. & Mrs. P — July 15, 2013 @ 2:19 pm

    These looks so delicious!! Know we would love these

  4. 4
    Kelsey — July 15, 2013 @ 5:25 pm

    These, along with a strong, creamy cup of coffee, look like the perfect way to start the day. The are definitely going on my “must bake” list. I can’t wait!

  5. 5
    kirsten@FarmFreshFeasts — July 15, 2013 @ 5:55 pm

    Erin,
    I like snickerdoodles, so I think I’d like these scones, too.
    Cream of tartar is one of those things that either I’ve got plenty of it or I don’t have enough for the recipe. And somehow, I never remember using so much of it in between!
    Thanks!

  6. 6
    Suzanne — July 15, 2013 @ 8:59 pm

    Love how the cinnamon glaze looks on these scones! I am in opposite situation with cream of tartar – I never think I have it, so I buy more. I now have three little jars and when am I ever going to go through that much of the stuff???

  7. 7
    Cathy — July 20, 2013 @ 12:50 am

    Wow! These look like they are from a bakery! Beautiful!
    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Tuesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

  8. 8

    I love scones and these look wonderful!! And that’s so exciting that Elliot has started signing back to you!

  9. 9
    Meg — August 14, 2013 @ 9:59 am

    These are delicious! Kind of a cross between a scone and coffee cake. Going in our families “favorites”! I skipped the glaze, and only used about a quarter or a third of the cinnamon sugar topping, and they were still nice and sweet.

  10. 10
    Beth — September 24, 2013 @ 9:45 pm

    I don’t like many pastries, but I absolutely love scones! I’ve never ventured to make them because I’m afraid I’d eat them all myself!

Leave a Comment