Snickerdoodle Scones bring the cozy charm of cinnamon and sugar into a flaky, buttery treat that’s perfect for any time of day. With a tender crumb and a hint of warmth from cinnamon, each bite feels like a comforting hug. Ready in just 30 minutes, these scones are an effortless way to elevate your morning coffee or afternoon snack.
The golden edges and soft centers create a delightful contrast, while the sugary cinnamon topping adds a satisfying crunch. Packed with rich, creamy flavors and balanced sweetness, they’re indulgent yet approachable. Whether you’re sharing with friends or savoring solo, these scones are sure to become a beloved favorite.
Ingredients for Snickerdoodle Scones
- 2 cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, very cold and cut into 8 pieces
- ½ cup (120 ml) heavy cream
- ½ teaspoon vanilla extract
- Topping:
- 2 Tablespoons (25 g) granulated sugar
- 1 ½ teaspoons ground cinnamon
- 2 Tablespoons heavy cream
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- In the basin of a food processor, combine flour, sugar, cream of tartar, baking soda, ground cinnamon, and salt. (If you don’t have a food processor, see note 1.)
- Scatter cold butter pieces over the dry ingredients and pulse until the mixture resembles coarse crumbs (small pebbles of butter may remain).
- In a measuring cup, combine heavy cream and vanilla extract. Pour evenly over the dough and pulse until the dough just begins to cling together (avoid overmixing).
- Transfer the dough to a lightly floured surface. If crumbly, gently work it until it clings together.
- Fold the dough in half over itself and gently flatten. Rotate 90 degrees, fold, and flatten again. Repeat this process 4-5 times, being careful not to overwork the dough.
- Shape the dough into a 6” disk (about 1” tall).
- Using a sharp knife, cut the dough into 8 even wedges by pressing straight down.
- Place the scones on the prepared baking sheet, spacing them about 2” apart.
- For the topping: In a small dish, whisk together sugar and cinnamon. Set aside.
- Use a pastry brush to lightly coat the surface of each scone with heavy cream. Sprinkle with the cinnamon-sugar mixture (you don’t need to use all of it).
- Bake in the preheated oven for 14-15 minutes, or until the edges are just beginning to turn a light golden brown.
- Remove from the oven and let cool on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These Snickerdoodle Scones are delightful on their own, but they shine even brighter with a warm cup of coffee or tea. For a cozy breakfast, pair them with a dollop of whipped cream or a drizzle of honey. If you’re feeling indulgent, serve them alongside a scoop of vanilla ice cream for a sweet dessert twist.
Keep It Fresh: Storage and Reheating Tips
Store your scones in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes or microwave for 10-15 seconds for a warm, fresh-from-the-oven taste.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped pecans or walnuts for a crunchy texture. For a fruity twist, fold in ¼ cup of dried cranberries or raisins. You can also experiment with spices—swap the cinnamon for nutmeg or cardamom for a unique flavor profile.
Quick Tips: Time-Saving Hacks
To save time, prepare the dry ingredients the night before and store them in an airtight container. You can also cut the butter into pieces and keep it in the freezer until you’re ready to bake. This way, you’ll have everything ready to go when the craving strikes!
Essential Tools: Equipment Guidance
While a food processor makes this recipe a breeze, you can also use a pastry cutter or your fingertips to blend the butter into the dry ingredients. Just work quickly to keep the butter cold. A sharp knife and a pastry brush are also must-haves for cutting and topping the scones perfectly.
Snickerdoodle Scones
Ingredients
- 2 cups all-purpose flour 250 g
- ⅓ cup granulated sugar 65 g
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter 113 g, very cold and cut into 8 pieces
- ½ cup heavy cream 120 ml
- ½ teaspoon vanilla extract
Topping
- 2 Tablespoons granulated sugar 25 g
- 1 ½ teaspoons ground cinnamon
- 2 Tablespoons heavy cream
Instructions
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Combine flour, sugar, cream of tartar, baking soda, ground cinnamon, and salt in the basin of a food processor (see note 1 if you do not have a food processor).
- Scatter butter pieces over the top of the dry ingredients and pulse until butter is cut into the mixture (pebbly pieces of butter will likely still remain, and the mixture should resemble coarse crumbs).
- Combine heavy cream and vanilla extract in measuring cup and pour evenly over the dough. Pulse again until dough is just beginning to cling together (don’t overdo it!).
- Transfer dough to a clean, lightly floured surface and if it is crumbly work until dough is clinging together.
- Fold dough in half over itself and gently flatten. Rotate the dough 90 degrees and fold it over itself and flatten again. Repeat this step 4-5 times, taking care to not overwork the dough.
- Form the dough into a 6” disk (approximately 1” tall).
- Use a sharp knife and press straight down to cut the dough into 8 even wedges.
- Transfer to prepared baking sheet, spacing scones about 2” apart.
- In a small dish, whisk together sugar and cinnamon. Set aside.
- Use a pastry brush to brush the surface of each scone lightly with heavy cream. Sprinkle lightly with prepared cinnamon/sugar mixture (you do not have to use all of the topping).
- Transfer to 375F (190C) preheated oven and bake for 14-15 minutes or until the edges of the scones are just beginning to turn a light golden brown.
- Remove from oven and allow to cool on baking sheet before enjoying.