Snickerdoodle Scones
Transform your morning routine with these irresistible Snickerdoodle Scones—a delightful fusion of a buttery, flaky scone and the warm, cinnamon-sugar flavors of the classic snickerdoodle cookie. Perfectly golden and tender, these scones come together in just 35 minutes, making them a quick yet indulgent treat for brunch, dessert, or an afternoon coffee break. Featuring a rich dough made with heavy cream, a hint of vanilla, and a cinnamon-sugar topping that caramelizes beautifully in the oven, these scones strike the perfect balance between cozy sweetness and sophisticated texture. Serve them warm with a cup of coffee or tea for a bakery-worthy experience right in your kitchen.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, diced
- 0.75 cup heavy cream
- 1.5 teaspoons vanilla extract
- 1 large egg
- 1 teaspoon ground cinnamon (for topping)
- 2 tablespoons granulated sugar (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt.
Add the cold, diced butter to the bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate smaller bowl, beat together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and gently mix with a fork or spatula until a shaggy dough forms, being careful not to overmix.
Transfer the dough to a lightly floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a circle about 8 inches in diameter and 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving about an inch of space between each one.
In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle the cinnamon-sugar mixture generously over the top of the scones.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and baked through. Check for doneness by inserting a toothpick into the center of a scone; it should come out clean.
Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 93.0 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 171 mg | 13% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
