All the delicious flavor of a snickerdoodle cookie wrapped up in a scone! Drizzled with a cinnamon glaze, these snickerdoodle scones make an irresistible breakfast.
Snickerdoodle cookies but in scone form... what could be better?
I could go on and on about my never-ending love for scones, but I'll save that for another day. But, honestly, one of the best parts about scones is the customizability. You can make them savory by tossing in some ham and cheese, or you can add fresh berries to them in the summertime. The possibilities are endless!
These snickerdoodle scones have both a cinnamon sugar topping AND a cinnamon glaze, which honestly makes them superior over normal snickerdoodle cookies anyways. Try them out for yourself to see what you think!
Tips for Making These Scones
Here are a few tricks to get perfect scones every time—no dry scones allowed here!
- Keep your butter as cold as possible. When you cut cold butter into your mixture, it stays solid until it goes into the oven. Once the scones start to bake, the butter melts and creates those flaky layers that we all love. When making your scones, keep the butter in the fridge (or even freezer) right up to the moment that you need to use it.
- Don't overmix your dough. Overmixing your dough leaves to tough and chewy scones, which nobody wants! After adding in your liquid ingredients, make sure to only mix until just combined.
- Chill your scones in the freezer before baking. Chilling the scones in the freezer for at least 30 minutes before baking lets them firm up and helps the gluten relax. This also helps keep the butter cold, which enhances those beautiful layers.
- Drizzle the glaze on the scones while they're still a bit hot. Don't drizzle the glaze immediately after the scones come out of the oven, but don't wait too long either. If the scones are still a bit warm, they will soak up the glaze and taste just that much more delicious.
Common Questions About These Scones
While you can cut the butter into the dry ingredients with a mixer, I personally recommend using a pastry cutter. If you don’t have one on hand, you can use a fork instead, but it will take a bit longer. Simply press the pastry cutter into the butter chunks, cutting the butter, and wipe the cutter every so often.
After they’ve completely cooled, you can keep these scones in an airtight container for up to 2-3 days at room temperature. You can also wrap them in plastic and keep them in the freezer for up to 3 months.
To achieve that perfect snickerdoodle flavor, these scones have cream of tartar, which provides a distinct tang. The cinnamon-sugar mixture sprinkled on top also makes them taste like snickerdoodles, as well as the cinnamon glaze.
Yes—when making scones, it’s essential that the butter is as cold as possible. By using very cold butter, it stays solid until it hits the heat of the oven. Then, it melts in the oven, creating flaky layers and helping the scones rise.
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