Snickerdoodle Scones

Charmie777's Note:

A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1/2 cup sour cream
• 1/2 teaspoon baking soda
• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 2 teaspoons cinnamon
• additional cinnamon sugar

Directions:

1. Preheat oven to 350º.
2. Spray baking sheet with cooking spray.
3. Combine sour cream and baking soda in a small bowl. Set aside.
4. Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
5. Cut in butter until mixture resembles fine breadcrumbs.
6. Combine egg with sour cream mixture. Add cinnamon.
7. Gently stir into flour mixture until moisted.
8. Place on baking sheet and pat into a 3/4 inch thick circle.
9. Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
10. Dust with cinnamon-sugar.
11. Bake 15 to 20 minutes or until golden brown.

Reviews

[Cookgirl]

This turned out to be one big, bad snickerdoodle. Instead of scoring the dough before baking, I placed the entire disk in a preheated 10" cast iron pan, baked it then sliced into 8 pieces. Much easier. Substituted whole milk plain yogurt for sour cream. For the topping, I used raw sugar because the crystals are larger and prettier. Reviewed for the Oma Challenge for Germany/Benelux for the ZWT.

[HisPixie]

Very good. They came out bigger than I anticipated and I think mine needed to be separated more than just a little so they baked more evenly. But oh my very tasty!

[JustAMuggle]

My family thought these scones were very good. The flavor is nice and the recipe is easy to follow. They didn't quite remind me of snickerdoodles as I couldn't quite make out the cream of tartar in the final product. I really liked the effect of the cinnamon/sugar mixture on top. It hardened a bit and had a lovely flavor. Also, I used parchment paper to bake them on, but I would not recommend that. The bottoms don't crisp up. The taste is still lovely, but you don't get the right texture. We still really liked them though and I'll be making these again.