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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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6/24/2014

Snickerdoodle Scones

I have been in a cooking rut and last night I went through my Breakfast Pinterest board and decided that I would get up and make something yummy for breakfast today.  I settled on Snickerdoodle 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
1/4 teaspoon nutmeg (fresh is best!)
1/2 cup cold unsalted butter

For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

For the Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk or cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (use fresh)


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.

In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.

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.  Place into a ziplock bag and snip the tip off to drizzle over the scones. Mine was a little on the thin side.  Allow glaze to cool and set up, about 10 minutes.

Enjoy!



These came out wonderful!!!  I will definitely make them again!!

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