Snickerdoodle Scones Recipe Card

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tbsp Cinnamon, ground
  • 1/2 cup Cinnamon chips
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup (1 stick, 8 tablespoons unsalted butter, unsalted
  • 1/2 cup Buttermilk

Found on crunchycreamysweet.com

Description

Directions

• Preheat the oven to 400 degrees.
• Line two baking sheets with parchment paper. Set aside.
• Make the topping mixture by mixing cinnamon with sugar in a small bowl. Set aside.
• In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, soda, salt and if using, cinnamon).
• Using a large eye side of a cheese grater, grate the chilled butter straight into the bowl with dry ingredients. Cut in with a pastry cutter, until the mixture has coarse crumbs. Add cinnamon chips and stir in.
• In a small mixing bowl, whisk together buttermilk, egg and vanilla. Add to the dry ingredients and stir in well. Do not overmix.
• Place the dough onto a lightly floured surface. Shape into a log and divide in half.
• Working with one half at a time, flatten the dough into a thick disk. Fold in half and then in half again. Flatten into a disk again. Fold twice again. Flatten into a 3/4 inch thick disk.
• Transfer the dough disk onto one of the prepared sheets.
• Cut into 8 triangles. Gently, separate the scones, leaving about 1/2 space between them.
• Sprinkle with the topping mixture.
• Bake the scones for 20 to 22 minutes. The scones will come together during baking. Thats okay.
• Remove from the oven. Let sit on the sheet for 10 minutes.
• Place the parchment paper sheet with scones on a cutting board and run the knife through the same seams in the dough to separate the scones.
• Cool completely before serving.