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
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Preheat the oven to 400 degrees.
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Line two baking sheets with parchment paper. Set aside.
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Make the topping mixture by mixing cinnamon with sugar in a small bowl. Set aside.
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In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt and if using, cinnamon).
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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.
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In a small mixing bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients and stir in well. Do not overmix.
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Place the dough onto a lightly floured surface. Shape into a log and divide in half.
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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.
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Transfer the dough disk onto one of the prepared sheets.
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Cut into 8 triangles. Gently, separate the scones, leaving about 1/2″ space between them.
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Sprinkle with the topping mixture.
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Bake the scones for 20 to 22 minutes. The scones will come together during baking. That’s okay.
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Remove from the oven. Let sit on the sheet for 10 minutes.
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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.
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Cool completely before serving.
Notes
The butter should be thoroughly chilled. I place a stick of butter in a freezer for at least one hour before grating.
Recipe source: Crunchy Creamy Sweet
Photo source: Sweet Peas Kitchen