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Snickerdoodle scones

Snickerdoodle Scones

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


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 Scones:

  • 2 1/4 cups (270g) all-purpose flour 
  • 1/3 cup (60g) light brown sugar 
  • 1 teaspoon (5g) baking soda 
  • 1 teaspoon (5g) cream of tartar 
  • 1/2 teaspoon (4g) salt 
  • 1/ 2 cup (113g) unsalted butter, cubed 
  • 1 large egg (50g)
  • 3/4 cup (180g) heavy cream + extra for brushing 
  • 1 1/2 teaspoons (5g) vanilla extract 
  • 1/4 cup (50g) turbinado sugar 
  • 2 teaspoons (4g) ground cinnamon 

Cinnamon Glaze:

  • 1 cup (120g) powdered sugar 
  • 1 teaspoon (2g) ground cinnamon 
  • 2 tablespoons (30g) milk 


  1. Preheat the oven to 400°F (204.4°C). Line a sheet tray with parchment paper and set aside.
  2. 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 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 mixture and mix until just combined.
  3. 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 so that there is space in between each scone.
  4. Freeze the scones for at least 30 minutes. This allows the gluten to relax and helps them firm up before baking.
  5. In a small bowl, mix together the turbinado sugar and ground cinnamon. Remove the scones from the freezer, then brush the tops with heavy cream. Sprinkle the tops with the sugar-cinnamon mixture.
  6. 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.
  7. Make the cinnamon glaze: When the scones have just come out of the oven, whisk together the powdered sugar, ground cinnamon, and milk. While they are still warm, drizzle the glaze over the scones and serve.
  8. Wrap any leftovers in an airtight container, and store at room temperature for 2-3 days.


  • To achieve the best result, make sure your butter is as cold as possible. Don't take the butter out of the fridge until you are ready to use it!
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: British


  • Serving Size: 1 scone
  • Calories: 375
  • Sugar: 24.2 g
  • Sodium: 321.6 mg
  • Fat: 16.5 g
  • Carbohydrates: 52.3 g
  • Protein: 5 g
  • Cholesterol: 66.5 mg

Keywords: snickerdoodle scones, scones, snickerdoodle