Snickerdoodle Scones

Baked goods for breakfast are one thing I never seem to tire of, and I’m always looking for new variations to try.  It seems so many versions contain either fruit or some sort of chips mixed in and while I certainly enjoy those as well, I was very excited to try these because they seemed a bit out of the ordinary.  Not only that, but they are like a giant snickerdoodle cookie that I can eat for breakfast because it’s called a scone – sign me up!  They bake up with a really nice tender texture, and the cinnamon sugar topping makes them warm and comforting somehow.  One of these combined with a small plate of fresh fruit was a great way to start out the day.  Ben actually declared them, “The best scones you have ever made.”  Once I reminded him of some past favorites, he wavered – but still, they were a hit.  These would surely be a welcome addition at any holiday brunches you might host or attend (and that time is rapidly approaching – yay!)

Can’t get enough scones?  Try these other favorites:
Cranberry Scones
Cheddar Dill Scones
Chocolate Chip Scones
Pumpkin Scones
Strawberry Yogurt Scones

Snickerdoodle Scones
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2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 tbsp. sugar
6 tbsp. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1½ tsp. vanilla extract

For the topping:
¼ cup sugar
1½ tsp. ground cinnamon

Preheat the oven to 400° F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a large mixing bowl combine the flour, baking soda, cream of tartar, salt and sugar; stir together with a fork.  Add the cold butter to the flour mixture and cut the butter into the dry ingredients using a pastry cutter or two knives, until the mixture is crumbly and the largest butter pieces are the size of peas.

Combine the milk and vanilla in a measuring cup.  Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough.  If necessary, knead the mixture just a few times by hand to bring the dough together.  Transfer the dough to the prepared baking sheet and form a large round disc about 8-9 inches in diameter.  In a small bowl, whisk together the sugar and cinnamon for the topping.  Sprinkle generously over the top of the dough round (you will not need to use all of the topping.)  Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool on the pan, then slice into 6-8 wedges for serving.

Source: adapted from Baking Bites

18 Responses

  1. I am a lover of scones as well! I can’t wait to try this recipe….looks delish! 🙂

  2. These look great! I need to make more scones!

  3. I am always looking for new things to take my daughter’s preschool teachers. This sounds delightfully good!

    😉 amy

  4. So I have made cinnamon scones before but they’ve never looked like this. I’ll definitely have to try out your recipe! Thanks!

  5. I agree totally that baked goods for breakfast never get old! I love snickerdoodles (and have been known to make them my breakfast on occasion) so these scones look wonderful to me!

  6. Love anything where cinnamon sugar is the star!

  7. This looks delicious! I may make these as Christmas gifts for co-workers….hmmm…something to think about!

  8. These look good! I’m a big scone fan 🙂

  9. These look amazing! Like dessert for breakfast. 🙂

  10. These look awesome! I will definitely need to make these.

  11. I love snickerdoodles! I have never had it in scone form…I bet it’s great!!!

  12. I wish I could make a batch of these right this minute! I’ve never seen this recipe before and I will definitely try it. Great blog.

  13. […] Snickerdoodle Scones – I love snickerdoodles and I’ve recently discovered the joy of scones. Putting these two together and feeling guilt-free about having something extremely cookie-like for breakfast? Love it. […]

  14. I’ve tried this recipe twice and I can’t seem to make it work. I’m not sure what I am doing wrong. I am following it exactly and my dough is never cohesive enough to make a ball ( I feel like I need to add another 1/4 of cream or so). At first I thought I put in three cups of flour instead of two, but I tried again with the same results. Is perhaps an egg missing? The first time I made it I had to add more cream to get it to stick together, but then it would not cook all the way through. I have a great oven so I pretty sure it’s not that. Help!

    • Hi Claire,
      Have you made many scones before? To me, this is just the nature of scone dough. Some of them seem incredibly crumbly and like it’s not going to come together, which I why I use the method of simply shaping it into a large disc and cutting them later. It may seem like it’s not sticking, but it will come together during baking. I would only add more cream 1 tbsp. at a time if absolutely necessary.

  15. Thanks! I’ve made one recipe of scones before and it was pretty different. I guess I just need to learn to trust it! I forget that the cold butter melts. I’ll try again sometime soon!

  16. How is the texture? Dry? Crumbly? Soft? Hard?

    • Katherine, I described the texture in the text of the post. Tender, which I suppose is an equivalent for soft.

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