Snickerdoodle Scones

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 3/4 tsp Cinnamon
  • 1/2 cup Confectioners' sugar
  • 1/4 tsp Cream of tartar
  • 3/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 cup Whole wheat flour, white

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Greek yogurt, plain
  • 2 tsp Milk

Found on a-kitchen-addiction.com

Ingredients

• 1 C all-purpose flour
• 1 C white whole wheat flour
• ⅓ C sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp cream of tartar
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ C unsalted butter
• ½ C plain Greek yogurt
• 1 egg
• 2 tbsp sugar
• ¼ tsp cinnamon
• ½ C confectioners sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 2 tsp milk

Directions

• Preheat oven to 350. Line baking sheet with a baking mat or parchment paper.
• In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
• Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
• Stir together yogurt and egg. Add to dry mixture and stir until just combined.
• Turn dough out onto floured surface. Knead 5-6 times or until dough comes together.
• Shape into 8 inch circle. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.
• Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
• Stir together ingredients for glaze and drizzle over cooled scones. Serve. Scones best eaten same day.