What’s the best way to cut the butter into the dry ingredients?

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, cut the butter, and wipe the cutter every so often.

What gives these scones the characteristic snickerdoodle flavor?

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.

Does the butter temperature matter when making scones?

Yes! When making scones, it’s essential to keep the butter as cold as possible. Cold butter stays solid until it hits the heat of the oven. Then, it melts in the oven, creating flaky layers and helping the scones rise.

Snickerdoodle Scones

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Author: Leslie Jeon
Total Time: 1 hour 5 minutes
Yield: 8 scones 1x

Description

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.

Ingredients

Scale

Snickerdoodle Scones:

2 1/4 cups (270g) all-purpose flour
1/3 cup (71g) light brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup (113g) cold unsalted butter, cubed
1 large egg (50g)
3/4 cup (170g) heavy cream + extra for brushing
1 1/2 teaspoons vanilla extract
1/4 cup (45g) turbinado sugar
2 teaspoons ground cinnamon

Cinnamon Glaze:

1 cup (113g) powdered sugar
1 teaspoon ground cinnamon
2 tablespoons (30g) milk

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Instructions

Line a sheet tray with parchment paper and set aside.
Make the scones: In a large bowl, whisk together the all-purpose flour, light brown sugar, baking soda, cream of tartar, and salt. Then, use a pastry cutter or a fork to cut in the cold butter until the butter is about lentil-sized. In a separate bowl, whisk together the egg, 3/4 cup heavy cream, and vanilla extract. Add the liquids to the flour and butter mixture and mix until just combined.
Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges. Pull the wedges out a bit to leave space in between each scone.
Freeze the scones for at least 30 minutes (this allows the gluten to relax and helps them firm up before baking). While the scones are freezing, preheat the oven to 400°F.
In a small bowl, mix together the turbinado sugar and ground cinnamon. Remove the scones from the freezer, then brush the tops with a little bit of heavy cream. Sprinkle the tops with the cinnamon-sugar mixture.
Bake the scones in the preheated oven for 25-28 minutes, or until they’re golden brown and a toothpick inserted in the middle of one comes out clean.
Make the cinnamon glaze: While the scones are baking, whisk together the powdered sugar, ground cinnamon, and milk to make the cinnamon glaze. Feel free to leave the glaze in the fridge until the scones have come out of the oven.
Glaze the scones and serve: After the scones have finished baking, let them cool for 5-10 minutes, then drizzle the glaze over top and serve.
Stored tightly in an airtight container, these scones will stay fresh at room temperature for up to 2-3 days or up to 2 months in the freezer.

Equipment

Bench Scraper

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Handheld Pastry Cutter

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Prep Time: 10 minutes
Freeze Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Bake
Cuisine: British

Find it online: https://thebakersalmanac.com/snickerdoodle-scones/