Snickerdoodle Scones
The Best Snickerdoodle Scones combine my base recipe with a dash of cream of tartar, a cinnamon and sugar topping, and a drizzle of icing. These taste like a Snickerdoodle cookie, but with a crumbly texture! Best served with a cup of coffee and enjoyed with friends!
Iced Snickerdoodle Scones
Oh the scones scones scones! Y’all know I’m obsessed with these little pastries. Mike and I love going to cute little coffee shops, and I ALWAYS order a scone. Sometimes we get good ones, sometimes not so much. So I’ve been fine-tuning my scone skills for several years now. Coffee and scones at home is a weekend tradition, for sure!
My idea of a perfect scone is slightly crisp on the outside, and flaky and tender on the inside. It’s also pretty nice to enjoy them with someone you love.
For some other delicious ideas, make our Soft Snickerdoodle Cookies or Snickerdoodle Cookie Bars!
Why This Snickerdoodle Scone Recipe Works:
- SIMPLE TO MAKE – Once you understand the concept of scone making, these are a breeze to make. Trust me. You can make these tender and delicious scones too.
- TENDER AND FLAKY – These flaky scones are soft and flaky on the insides and crisp on the outsides.
- PERFECT HOLIDAY TREAT – We love that snickerdoodle flavor in these perfect scones and you will too. They taste just like Christmas morning!
Ingredients needed for the Best Snickerdoodle Scones:
Once you prep the categories below, the scone process is very quick to make. Preparation is key so that the ingredients can be kept cold. The process of cutting the fat into the flour mixture is important because it evenly distributes pieces of fat (butter) throughout the dough. The flaky texture is produced because those little pieces of fat create pockets of steam during the baking process.
- Dry Ingredients – All-purpose flour, sugar, baking powder, salt, cream of tartar, and cinnamon.
- COLD Butter – Use frozen butter and shred it.
- Wet Ingredients – An egg, heavy cream, and vanilla.
- For the Topping – A bit of milk, sparkling sugar, and cinnamon.
- For the Drizzle – A combo of butter, half and half, vanilla, and powdered sugar,
How to make the Best Snickerdoodle Scones:
Step 1
Prep the butter. Use a box grater to shred the frozen butter. (OR use a sharp knife to cut the frozen butter into small cubes.) Keep it in the freezer until ready to use. You can do this in advance of making scones.
Step 2
Combine the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, kosher salt, cream of tartar, and cinnamon. Mix well with a spoon.
Step 3
Combine the wet ingredients. In a measuring cup, combine the egg, heavy cream, and vanilla. Store in the refrigerator until ready to use (to keep it cold).
Step 4
Make the dough. Add the frozen butter to the dry ingredients and use your hands to mix it in well. You should see small bits of butter (like coarse crumbs). Be careful to not overwork the dough.
Then pour in the COLD wet ingredients, and mix with a spoon. Use your hands to work it into a large ball.
NOTE: If the dough is too try, add a bit more heavy cream.
Step 5
Shape the dough. On a baking mat or flat surface, spread a little bit of flour. Place dough on top of the floured surface and shape into a large round, about 3/4 inch thick. Divide dough into eight equal triangles.
Step 6
Add topping. Use a bench scraper to transfer each triangle to a parchment paper-lined baking sheet. (I normally use two pans to avoid crowding.) Brush a light coating of milk on the top of each piece of dough. Then add the sparkling sugar and cinnamon to the top.
OPTIONAL: I often refrigerate scones (covered with plastic wrap) for about 30 minutes prior to baking. You can also refrigerate overnight and bake in the morning. The important thing is to make sure they are as cold as possible!
Step 7
Bake. Bake in a 375-degree preheated oven for approximately 15 minutes, or until the tops turn slightly golden brown. Remove from the oven to a wire cooling rack.
Step 8
Make the icing. In a medium bowl, combine the melted butter, vanilla, half and half, and powdered sugar. Mix until well combined.
Step 9
Drizzle the icing. Drizzle the icing over cooled scones.
Store tender scones in an airtight container at room temperature or in the refrigerator for 3-4 days. We prefer them cold, btw.
History of the scone:
Nobody knows the original country that invented the scone but is connected traditionally with England, Scotland, and Ireland. The scones were originally round and flat, cooked on a griddle, and usually as large as a medium-sized plate. It was baked and then sliced into triangles. When baking powder (the leavener) became available, scones began to be baked in the oven.
In Europe, scones are usually plain but served with thick cream and jam. Here in the U.S., scones are often filled with a variety of fruits, chocolates, and nuts – and are often topped with icing.
Other Scone Recipes:
- Seriously Crumbly Chocolate Chip Scones – These are probably the easiest scone recipe on the blog.
- Petite Vanilla Scones – Zach’s favorite scone.
- Pumpkin Chocolate Chip Scones – I can eat pumpkin ANY time of year.
- Maple Oat Pecan Scones – Mike’s favorite, and the first scone recipe I ever made!
- Orange Scones – Topped with orange glaze – yes please.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Snickerdoodle Scones Recipe
Ingredients
For the scone dough:
- 2.5 cups all-purpose flour (300 grams)
- 1/3 cup granulated sugar (66 grams)
- 1 1/2 Tablespoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 3/4 cup frozen unsalted butter – shredded
- 1 large egg – cold
- 3/4 cup heavy cream – cold
- 2 teaspoons vanilla
For the topping:
- 1 Tablespoon milk
- sparkling sugar and cinnamon
For the drizzle:
- 1 Tablespoon unsalted butter
- 2 Tablespoons half and half
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Prep the butter. Use a box grater to shred the frozen butter. Keep it in the freezer until ready to use. You can do this in advance of making scones.
- Combine the dry ingredients. In a large mixing bowl, combine the flour, sugar, baking powder, kosher salt, cream of tartar, and cinnamon. Mix well with a spoon.
- Combine the wet ingredients. In a measuring cup, combine the egg, heavy cream, and vanilla. Store in the refrigerator until ready to use (to keep it cold).
- Make the dough. Add the frozen butter to the dry ingredients and use your hands to mix it in well. You should see small bits of butter. Be careful to not overwork the dough. Then pour in the COLD wet ingredients, and mix with a spoon. Use your hands to work it into a large ball.
- Shape the dough. On a baking mat or flat surface, spread a little bit of flour. Place dough on top and shape into a large round, about 3/4 inch thick. Slice the dough into eight equal triangles.
- Add topping. Transfer each triangle to a parchment paper-lined baking sheet. (I normally use two pans to avoid crowding.) Brush a light coating of milk on the top of each piece of dough. Then add the sparkling sugar and cinnamon to the top.
- Bake. Bake in a 375-degree preheated oven for approximately 15 minutes, or until the tops turn slightly golden. Remove from the oven to a wire cooling rack.
- Make the icing. In a medium bowl, combine the melted butter, vanilla, half and half, and powdered sugar. Mix until well combined.
- Drizzle the icing. Drizzle the icing over cooled scones.
Notes
- Make sure you have everything out on your kitchen counter and ready to go, before the step where you add the butter.
- When you mix the wet ingredients with the dry, be careful to add JUST enough so that the dough is somewhat dry. If your dough is too wet, the scone will not be crumbly. It will be more like a muffin.
- If the dough gets too wet, add more flour. If the dough is too dry and won’t stay together, add more cream VERY slowly (just a few drops at a time).
Scones are my favorite breakfast treat, and these are great for the holidays!
So delicious with a cup of coffee!