Snickerdoodle Scones

"A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by diner524 photo by diner524
Ready In:
30mins
Ingredients:
11
Serves:
8
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ingredients

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directions

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

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Reviews

  1. These are some of the most tender and fluffy scones I've ever made. They weren't hard or dry, like some scones out there. I loved the cinnamon sugar taste of them. Can't wait to make again!
     
  2. Loved them. I added 1 teaspoon pure vanilla. I used a food processor to mix the ingredients. I also used a scone pan. I brushed the scones with milk and then dusted with cinnamon sugar mixture. They feeeze well.
     
  3. My favorite scone ever and I'll be making these again and again. They were delicious with butter and especially with a drizzle of honey. I love that scones are super easy anyway, but the sour cream baking soda mixture made them lighter and just a delight! Made for ZWT 6 by a fellow Looney Spooner! Thanks Charmie!!!
     
  4. 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.
     
  5. Yummy! I added a powdered sugar glaze right out of the oven and they soaked it up, making them even more moist. Definitely a keeper.
     
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Tweaks

  1. We really really liked these. I used Greek yogurt instead of the sour cream and realized after I had everything mixed up that I was out of eggs. I just added a splash of milk instead and they still came out wonderfully. Thanks for posting!
     
  2. O.M.G. these are totally food-gasm worthy!! I was seriously jonesing for snickerdoodles but didn't have enough butter to attempt making a batch, plus I kinda suck at making cookies! Scones though, I've gotten pretty good at and decided to give these a shot and was glad I did. I used a nice big mixing bowl for the dry ingredients to cut in the butter tablespoon-by-tablespoon but I recommend using a medium bowl bowl for the sour cream-- that baking soda bubbles quick and you need room to whip in the eggs and cinnamon, the bowl I used was too small. The only things I did different was that I used plain low-fat yogurt instead of sour cream and added 1 tsp vanilla extract to the batter in the egg/yogurt mixture. I spread the mixture throughout a greased 9.5" Pyrex pan and found the dough too sticky to divide up so I just scored it into 8 pieces with a knife so it broke apart after it cooled. Dusted with homemade cinnamon pearl sugar. Rose beautifully and so cinnamon-y and buttery, a total keeper-- I think I'll make these every time I crave snickerdoodles instead of cookies for sure!
     
  3. Well you have charmed me...these are really nice scones. The only slight ingredient change was I used non-fat yogurt in place of the sour cream but everything else remained the same. I too waited till the scones came out of the oven to score them and cut into wedges. Worked out perfectly! Made for ZWT6 Oma Baking Challenge.
     
  4. 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.
     

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