Mind Blowing Snickerdoodle Scones

Snickerdoodles, you know those little buttery, sugary cookies smothered in cinnamon that people have a hard time avoiding, now come in a scone.

You heard correctly, snickerdoodles are now a scone. For those of you hove love snickerdoodles and really enjoy scones, this recipe will be the perfect combo. If you are looking for a light pastry to serve during your weekend brunch, then I think you know what needs to be done next.

You can also make a batch of these scones and enjoy them during the week on your way to work.

Ingredients 

For the scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick, 8 Tablespoons) unsalted butter, chilled (see note)
• 1/2 teaspoon vanilla extract
• 1 large egg, beaten
• 1/2 cup buttermilk
• 1/2 cup cinnamon chips (I used Hershey’s) OR 2 to 3 teaspoons ground cinnamon

for the topping:

• 1/4 cup granulated sugar
• 1 Tablespoon ground cinnamon

Instructions

1. Preheat the oven to 400 degrees.

2. Line two baking sheets with parchment paper. Set aside.

3. Make the topping mixture by mixing cinnamon with sugar in a small bowl. Set aside.

4. In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt and if using, cinnamon).

5. Using a large eye side of a cheese grater, grate the chilled butter straight into the bowl with dry ingredients. Cut in with a pastry cutter, until the mixture has coarse crumbs. Add cinnamon chips and stir in.

6. In a small mixing bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients and stir in well. Do not overmix.

7. Place the dough onto a lightly floured surface. Shape into a log and divide in half.

8. Working with one half at a time, flatten the dough into a thick disk. Fold in half and then in half again. Flatten into a disk again. Fold twice again. Flatten into a 3/4 inch thick disk.

9. Transfer the dough disk onto one of the prepared sheets.

10. Cut into 8 triangles. Gently, separate the scones, leaving about 1/2″ space between them.

11. Sprinkle with the topping mixture.

12. Bake the scones for 20 to 22 minutes. The scones will come together during baking. That’s okay.

13. Remove from the oven. Let sit on the sheet for 10 minutes.

14. Place the parchment paper sheet with scones on a cutting board and run the knife through the same seams in the dough to separate the scones.

15. Cool completely before serving.

Notes

Recipe source: Crunchy Creamy Sweet

Photo source: Sweet Peas Kitchen