SNICKERDOODLE SCONES
A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.
Provided by Charmie777
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 302.6, Fat 15.2, SaturatedFat 9.2, Cholesterol 61.2, Sodium 391.9, Carbohydrate 37.5, Fiber 1.2, Sugar 13.1, Protein 4.5
SNICKERDOODLE CINNAMON SCONES
I made this with my new Breville food processor and they are awesome! Husband said they were one of the best things I've ever baked ("and that's saying something").
Provided by HisPixie
Categories Grains
Time 28m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 18
Steps:
- 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. Drizzle over scones and serve.
Nutrition Facts : Calories 401.6, Fat 15.4, SaturatedFat 9.3, Cholesterol 61.8, Sodium 394.3, Carbohydrate 62.5, Fiber 1.6, Sugar 37, Protein 4.6
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