I am so excited to share this scone recipe today. I crafted it a few weeks ago, and it was a huge hit with my tasters. It is definitely a sweet scone, based on the popular Snickerdoodle cookie. I’ve hardly been able to wait to share this one…it’s been a scone experiment highlight, I must say…
And, if I haven’t mentioned it before, I love getting new scone recipe suggestions. It’s so much fun to try and come up with a recipe that is exactly what someone asks for. So when I was asked for a Snickerdoodle scone, I knew that I’d have to eventually come up with one. I’m only sorry that I waited so long…I’m trying to resist making another batch, because although they are DELICIOUS, they probably aren’t very good for you.
To be honest, this one took me a couple of attempts. I wanted to keep the Snickerdoodle flavor but turning it into a flakey scone proved a little more tricky than I anticipated. I didn’t want to be pulling a cookie in a scone shape out of the oven, after all. My first batch had far too much liquid and sugar in it, so I reduced both and came up with this one. I did significantly reduce the sugar, and while the first batch “tasted like a cookie” according to my hubby, I was worried that too much sugar would make the scones flatten out. That said, if you want that truly authentic “cookie flavor,” you can up to double the sugar that I have listed in the ingredients–but make sure your dough is not too sticky and soft when you cut them, or else you’ll have a pancake and not a flakey scone coming out of the oven. Good luck, and I hope you enjoy them as much as my tasters and I did!Yield: 16 medium scones
Prep time: 15 minutes
Chilling time: 15 minutes (optional)
Baking time: 15-20 minutes
1/2 cup sugar
2.5 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter
1 lg egg
1/2 cup Greek yogurt
1 tsp vanilla extract
6 tbsp half & half
1/4 cup sugar
1/2 tbsp cinnamon
dash of nutmeg
1) Preheat the oven to 400°F. Combine the topping ingredients, whisking the sugar with the half tablespoon of ground cinnamon and a dash of nutmeg. Set aside.
2) Combine dry ingredients: flour, sugar, cream of tartar, baking soda, and salt. Whisk to mix.
3) In a small bowl, combine the egg and vanilla. Whisk lightly to mix. Add the Greek yogurt to the egg and vanilla mixture and whisk well to combine. Set aside.
4) Add the chilled, chopped butter to the dry ingredients and work in using a pastry blender or your fingertips until the mixture resembles coarse sand.
5) Add the egg and yogurt mixture over the dry ingredients and stir with a wooden spoon to mix. Add the half & half a tablespoon at a time until the dough just comes together.
6) Turn out onto a floured countertop and knead a few times to bring dough together. Flatten into a log (or two rounds) and cut into 16 equal triangles.
7) Place on a parchment-lined baking sheet about two inches apart from one another. Sprinkle liberally with the sugar topping.
*Place in refrigerator to chill for 15 minutes if desired, or freeze at this point to bake later.*
8) Bake at 400°F for 15-20 minutes, or until golden and cracked on top and sides look baked.
9) Remove from oven and place scones onto a towel-lined cooling rack. Cover or tuck in the scones with another towel and allow to cool.
10) Enjoy warm or cold.
These came out surprisingly well, I thought. They were fluffy on the inside with a sugary, crunchy coating on top. They weren’t too sweet, either, and would be excellent alongside some coffee or tea. They are best warm, but are enjoyable cool, too.