Snickerdoodle Cinnamon Scones

Name: Snickerdoodle Cinnamon Scones
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 scones, 8 serving(s)
Ingredients: 1/2 cup sour cream; 1 egg, large; 2 cups flour, all purpose; 1/2 cup sugar; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/8 teaspoon cream of tartar; 1/2 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 cup butter, unsalted; 1/4 cup sugar (for topping); 1 1/2 teaspoons cinnamon (for topping); 1 cup powdered sugar (for glaze); 3 tablespoons powdered sugar (for glaze); 2 tablespoons milk (for glaze); 1/2 teaspoon cinnamon (for glaze); 1/4 teaspoon nutmeg (for glaze)

Submitted by HisPixie

"I made this with my new Breville food processor and they are awesome! Husband said they were one of the best things I've ever baked ("and that's saying something")."

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photo by HisPixie

Ready In:: 28mins
Ingredients:: 18
Yields:: 8 scones
Serves:: 8

ingredients

¹⁄₂ cup sour cream
1 egg, large
2 cups flour, all purpose
¹⁄₂ cup sugar
¹⁄₂ teaspoon baking soda
1 teaspoon baking powder
¹⁄₈ teaspoon cream of tartar
¹⁄₂ teaspoon salt
2 teaspoons cinnamon
¹⁄₄ teaspoon nutmeg
¹⁄₂ cup butter, unsalted
¹⁄₄ cup sugar (for topping)
1 ¹⁄₂ teaspoons cinnamon (for topping)
1 cup powdered sugar (for glaze)
3 tablespoons powdered sugar (for glaze)
2 tablespoons milk (for glaze)
¹⁄₂ teaspoon cinnamon (for glaze)
¹⁄₄ teaspoon nutmeg (for glaze)

directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.
In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.
In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.

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RECIPE SUBMITTED BY

HisPixie

East Mc Keesport, Pennsylvania

I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.

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