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Snickerdoodle Scones Recipe

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This recipe for Snickerdoodle Scones is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. sugar
1/4 tsp. ground cinnamon (or a couple big shakes)
1 1/2 c. all-purpose flour
1/2 c. whole wheat flour
2 1/2 tsp. baking powder
dash of salt
8 tbsp. cold unsalted butter (it's gotta be unsalted)
2 eggs
1/3 c. soy milk (or use regular)

Icing:
1 c. powdered sugar
dash of cinnamon
1/2 tsp. vanilla
2 tbsp. milk (or more if you want runnier icing)
Directions:
Directions:
Preheat oven to 425ºF. Combine flour, baking powder, salt, and sugar in a mixing bowl. Cut in the cold butter with a pastry blender or a fork until it looks crumby.

Beat eggs in a small bowl, then add the milk. Pour the egg mixture into the flour mixture and combine. (I've found that mixing it works for awhile, then I just dump it out on the counter to bring it all together).

Dump the dough onto a floured surface and knead 12 or more times. Form the dough into a ball, then roll out with a floured rolling pin to form a large rectangle that is about 1/2 thick.

Using a knife or pizza cutter, cut the dough into 12 squares, then cut each square diagonally in half to create small triangles.

Place the triangles on an ungreased cookie sheet. Bake 10 to 12 minutes. Cool completely before icing.

Icing:
Combine until it forms the consistency you're looking for. Drizzle on top of cooled scones or place scones top down into icing to fully cover.
Number Of Servings:
Number Of Servings:
12-24
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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