I hope you’re all doing okay out there! Today we’re making scones with a little something extra. If you’ve never made scones before, they come together pretty easy, and if you have a grasp on how they should look and feel, you’ll get something tasty in the end. Let’s get to it!

These are a variation on my Classic Vanilla Scones recipe. I know for me, I’m constantly craving something warm and cozy and comfortable to eat, and this is definitely one of those recipes. These scones are easy, beautiful, and packed with that simple snickerdoodle flavor that we all know and love. I’ve got some important tips below to help you make the perfect, fluffy scones.

How to Make Snickerdoodle Scones

So, we want to start out by mixing together our dry ingredients and our wet ingredients. Similar to biscuits, or many pastry recipes, it’s really important to keep everything cold here. I like to start by mixing the dry ingredients in a large bowl- it’s flour, sugar, salt, baking powder, baking soda, and cream of tartar. Cream of tartar is part of that classic snickerdoodle flavor that you might not be able to exactly put your finger on, so we’re adding just a touch here.

Then, mix up your wet ingredients. In a small bowl or a measuring cup, mix together the buttermilk, sour cream, egg, and vanilla extract. This won’t become completely smooth, but that’s okay. Just pop it in the fridge until we’re ready to use it to keep it cold. Then, we’re going to cut some cold butter into the dry ingredients. You can use a pastry blender, or a couple of forks, or just your hands if you work quickly. You want the butter to work into the flour mixture until you have a crumbly mixture with varying sizes of butter.

Then, using a fork, mix the cold wet ingredients into the dry mixture. You want to use a fork until a dough forms. It should be thick, and a little sticky, but still pretty workable. If it’s too wet- add in a couple of tablespoons more flour. If it’s too dry and crumbly, add in another couple of tablespoons of buttermilk.

Then, turn the dough out onto a floured surface. Working quickly, knead it just once or twice until it comes together completely. Again, it should be just a little sticky, but still workable. Pat the dough out into a rectangle, and sprinkle about half of the cinnamon-sugar coating evenly onto it. Then, fold it together like a letter- in thirds towards the center. This will help you form the cinnamon-sugar layers, and it will make for tall, fluffy scones.

Once you fold it, it will easily form into a rectangle. Cut the rectangle into eight even pieces by cutting it in half length-wise, and then into quarters by width. Place the scones onto a plate or a small baking sheet, and place them in the freezer to chill for about 20 minutes.

Meanwhile, preheat your oven, and line a large baking sheet with parchment paper. Sprinkle eight little piles of the cinnamon-sugar mixture onto the baking sheet- the scones will sit on top of these, and it will create a crispy, cinnamony crust on the bottom. Once the scones have chilled, go ahead and place them on top of each little pile. Brush them with milk, and sprinkle generously with the remaining cinnamon-sugar mixture. Bake until they are super puffy and a deep golden brown. Enjoy!

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Snickerdoodle Scones

Servings 8 scones

Ingredients

  • 2 1/4-2 1/2 cups flour (plus more for rolling)
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 1/8 tsp. cream of tartar
  • 2/3 cup buttermilk (plus more for brushing)
  • 3 tbs. sour cream
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 6 tbs. cold butter, cut into cubes
  • 1/2 cup sugar
  • 1 tsp. cinnamon

Instructions

  1. In a large bowl, stir together 2 1/4 cups flour, sugar, baking powder, salt, baking soda, and cream of tartar, and set aside. In a small bowl, stir together the buttermilk, sour cream, egg, and vanilla extract. This will not become completely smooth- that's okay. Place it in the fridge until needed. 

  2. Cut the cold butter into the flour mixture using a pastry blender or your hands, working quickly, until you have a crumbly mixture with small chunks of butter running throughout. 

  3. Using a fork, mix in the wet ingredients until the dough comes together. It should be a little sticky, but still workable. If the dough is too wet, add in another tablespoon or two of flour. If it's too dry and crumbly, add in another tablespoon of buttermilk. 

  4. Turn the dough out onto a floured surface and pat it into a rectangle. Mix together the additional sugar and the cinnamon until combined, and sprinkle about half of it onto the rectangle. Then, fold it into thirds by folding the short ends into the middle. This should form a dough rectangle about 3 inches by 8 inches. (you don't have to measure). 

  5. Cut the dough into eight squares by cutting it once down the middle lengthwise, and then into quarters widthwise. Place the squares onto a small baking sheet or plate, and pop them in the freezer for about 20 minutes. 

  6. Meanwhile, preheat your oven to 425 degrees, and line a large baking sheet with parchment paper. Sprinkle 8 little piles of sugar onto the baking sheet, one for each scone. The scones will bake on top of these, and it creates a sweet, cinnamony, crust. 

  7. Once the scones have chilled, place each one on top of a pile of the cinnamon-sugar mixture. Then, brush the tops with a little more buttermilk, and generously sprinkle the remaining cinnamon-sugar mixture over the tops. 

  8. Bake the scones for about 15-18 minutes, or until they are puffy and deeply golden brown. Cool and enjoy! 


2 Comments

  1. Kathleen Osborne

    May 31, 2020 at 1:49 pm

    5 stars
    Love, love, love these. They are simple and easy. I have even modified the recipe and used mini chocolate chips in stead of the cinnamon/sugar. I still use the cinnamon sugar on the bottom and a dash on the top, though.
    Al;l my family and friends tell me this is a keeper and they rate them a 5 or 6 star!

    Reply
    • Dough-Eyed

      May 31, 2020 at 10:31 pm

      Thanks Kathleen, that's so great to hear!!

      Reply

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