Snickerdoodle Scones: Delicious homemade butter scones packed with cinnamon and dusted with cinnamon sugar. The perfect breakfast snack with a cup of coffee!
Happy Mornings

Snickerdoodle Scones

Some judgy people say that it’s not appropriate to have cookies for breakfast. After all, they say, breakfast is about starting off in a way that will prepare you to tackle the day!

Exactly, I say, which is why cookies should be totally fine for breakfast.

The truth is that the line between cookie and breakfast pastry is pretty faint… nearly nonexistent actually.

But, to solve the problem once and for all, it’s pretty straightforward to turn one of my favorite cookies (snickerdoodles) into a perfectly acceptable breakfast food: scones! And like that… snickerdoodle scones were born!

Snickerdoodle Scones: Delicious homemade butter scones packed with cinnamon and dusted with cinnamon sugar. The perfect breakfast snack with a cup of coffee!

Snickerdoodle Scones

Just a moment please...

Yield
8 scones
Prep Time
Total Time

Homemade butter snickerdoodle scones heavily dusted with cinnamon sugar. A great flakey scone to serve with coffee or tea!

Ingredients

2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup unsalted butter, cold and cubed
1 large egg
1/2 cup sour cream
1/2 cup sugar + 2 teaspoons cinnamon
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Directions

1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2) In a medium bowl, whisk together flour, brown sugar, cinnamon, baking powder, salt, and cream of tartar.

3) Cube butter and cut it into the dry ingredients using a pastry cutter or your clean fingers. The butter should be in pea-sized pieces when done.

4) In a small bowl, whisk together egg and sour cream. Stir wet stuff into the dry ingredients until it just comes together in a loose ball. If the mixture is very dry, add more sour cream by the tablespoon until it comes together. Try not to overwork the dough.

5) Press the dough out on a lightly floured surface into a 1/2 inch thick round. Cut scones out using a medium cookie cutter. You should get 8 scones out of the batch.

6) Press each scone in the cinnamon sugar mixture on both sides and place on the baking sheet. Dust scones with pinches of cinnamon sugar.

7) Bake scones at 350 degrees F. for 18-20 minutes until flakey and browned around the edges. Let cool briefly before serving.

Recipe adapted lightly from a food.com recipe.

Snickerdoodle Scones – The Dough

To make a good cookie, you need to make sure you cream your butter and sugar together so it’s soft and almost silky smooth. You use basically the same amounts of both things for scones, but there’s no need to cream it together. In fact, I prefer to have the sugar and butter in chunks.

To start the dough, whisk together your dry stuff including what looks like a typo amount of cinnamon.

Dry mix for scones.

Cinnamon biz!

Once that’s stirred together then cube up your cold butter and work it into the dry ingredients. I like to use a pastry cutter for this or just my clean fingers.

Butter in scones.

Butter time.

Work the butter into the dry stuff until it’s in pea-sized pieces. This is about right!

Butter mixed into scones.

MIxed in butter.

Now for some liquid!

In a separate bowl, whisk together the egg and sour cream and then stir that into the dry stuff.

This isn’t a lot of liquid and it might look like it won’t hold it all together, but it should be just enough liquid to bring the mixture into a loose ball. If you need more though, feel free to add more sour cream by the spoon until the dough comes together.

Wet stuff.

A little liquid.

Snickerdoodling Time

When the dough comes together press it out on a lightly floured surface and then cut it into eight rounds using a cookie cutter. I like to use a medium cookie cutter, but you could also just cut the dough into squares or triangles if you want.

The real key is the thickness of the scones which should be about 1/2-3/4 inch thick.

Snickerdoodle scones cut out

Cut out!

See that blue bowl up there? That’s cinnamon sugar and it’s about 1/2 cup of sugar mixed with two teaspoons cinnamon. Pack this mix onto both sides of the scones and then transfer them to a baking sheet lined with parchment paper.

You can really dust the top of the scones with the mixture so it kind of bakes into the scones.

Snickerdoodle scones ready.

Ready to bake!

Bake these guys at 350 degrees F. for 18-20 minutes and they should end up being lightly browned around the edges and flakey on the inside. Let them cool before serving and try not to eat them all at once.

Take that no-cookie-for-breakfast snobs!

Snickerdoodle Scones: Delicious homemade butter scones packed with cinnamon and dusted with cinnamon sugar. The perfect breakfast snack with a cup of coffee!

 

9 comments on “Snickerdoodle Scones

  1. I think a sprinkle on the board before rolling out would make the bottoms crunchy. Cinnamon is my favorite and snickerdoodles are delightful. Thanx for the recipe, will be making them next week.

    1. Hey Helene! Yep… maybe it wasn’t clear, but I dusted the bottom of the scones with the sugar also just for that reason. So good!

  2. These look great! You know what I bet would be a fun addition if you wanted to get really crazy? Cinnamon chips!

  3. I think any kind of snack “bread”, “muffin”, and yes, breakfast goodies are pretty much treats. It doesn’t stop me from baking them regularly though because I don’t think they are worse than eating a granola bar. I like to reduce sugar and fat whenever possible to make them less calorie rich. Not with scones though, can’t imagine a “healthy” scone:)

    Snickerdoodles are our faves. My family will devour these for breakfast (that’s for Sunday mornings are for, right?)

  4. Question for you: Is this something that could be par-baked and finished at a later time? I’d LOVE to have these on my camping trip (hello, Camp Oven!) but I don’t want to be cutting/mixing/etc on the campsite. That said, I do have the ability to finish the baking. Would that work for these?

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