Saturday, January 7, 2012

Snickerdoodle Scones

I love Snickerdoodles.  They're probably my favorite type of cookie.  I know most people choose chocolate chip as their favorite.  And don't get me wrong, I love me a good chocolate chip cookie.  But Snickerdoodles are just perfect for me.  Maybe because my favorite food EVER is a cinnamon roll?  Maybe because my Granny made them for me whenever I went to visit her as a little girl?  I have no idea, but the cinnamon sugar combo gets me every time. 

I've been seeing a LOT of recipes lately for Snickerdoodle-inspired recipes.  Snickerdoodle cupcakes, for example.  Which I need to make ASAP. 

Then I saw this recipe for Snickerdoodle Scones on Annie's Eats and almost died.  I've only recently gotten into scones.  I've made them a few times over the past few months, and I realized how easy they are to make.  They make a great snack or breakfast.  Plus, you can freeze the dough, then pull it out of the freezer and pop into the oven whenever you want!  Perfect! 

Instead of making full-sized scones, I split the dough into two rounds and made mini scones.  I froze one round of dough for when I am craving these again.  I'm trying to watch portions and not eat an entire recipe of a baked good in one sitting, so this was a good idea.  The mini scones were just enough for a few bites of something sweet.  :)  My only comment on these is that I needed to bake these a little bit longer than called for, but all ovens are different, so just make sure they're not still doughy in the middle when you pull them out of the oven! 
Like my Chinese takeout tupperware?  Heh heh heh. 
Snickerdoodle Scones
makes 8 regular-sized scones (or 16 mini-scones)

2 cups all-purpose flour
6 Tbsp sugar
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
6 Tbsp cold butter, cut into small pieces
1/2 cup milk or heavy cream
1 1/2 tsp vanilla extract

For the topping:
1/4 cup sugar
1 1/2 tsp cinnamon

1.  Preheat oven to 400 F.  Line a baking sheet with parchment paper. 
2.  In a large mixing bowl, combine flour, sugar, baking soda, cream of tartar, and salt.  Stir together with a fork.  Add the cold butter into the dry ingredients using a pastry cutter until the mixture is crumbly and the largest butter pieces are the size of peas.
3.  Combine the milk and vanilla in a measuring cup.  Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough.  IF necessary, knead the dough a few times by hand to bring the dough together. 
4.  Transfer the dough to the prepared baking sheet and form into a large round (or two) disc about 8-9 inches in diameter.  In a small bowl, whisk together the sugar and cinnamon for the topping.  Sprinkle generously over the top of the dough round.
5.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool on the pan, then slice into 8 (or 16) wedges for serving.

****Note:  If you want to freeze some of the dough, divide the dough in two.  Bake one round as instructed above.  Sprinkle the other round with the cinnamon sugar mixture, wrap in plastic wrap, then foil, and then freeze in a Ziploc bag.  When ready to bake, remove from bag and wrappings, place on cookie sheet and bake frozen.  Just add a few minutes to the baking time.****

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