Description

Tender, delightful cinnamon scones that take so much like the popular snickerdoodle cookies! These Snickerdoodle scones feature a nice crunchy sweet “crust”, a light glaze, cinnamon sugar sprinkle, with a soft, tender crumb inside.

Ingredients

Scale

For the scones:

2 1/4 cups white whole wheat or AP flour (or a mix of the two)
1/3 – 1/2 cup sugar
1 Tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon cream of tartar
1/2 – 3/4 teaspoon salt
6 Tablespoons cold butter
1 egg
About 3/4 cup milk
2 Tablespoons plain or vanilla Greek yogurt
1 – 2 teaspoons vanilla extract
Optional mix-ins: 1/2 cup dried cranberries or raisins + 1/2 cup chopped toasted pecans

For the glaze:

1/2 cup powdered sugar
1 teaspoon vanilla
1/4 – 1/2 teaspoon cinnamon
A pinch of EACH: nutmeg and salt
2 – 3 Tablespoons water

For the top: cinnamon sugar and/or finely chopped pecans

Instructions

Preheat the oven to 400 F. and line a large baking sheet with silicon mat or spray with cooking spray.
Put the dry ingredients (flour through salt) in a food processor and pulse several times to mix well. Cut the butter into small pieces and add it, a few pieces at a time, pulsing in between, then “blend” for a moment until the butter is fully incorporated into the flour. If using any mix-ins, add them to the flour now and stir to incorporate.
Pour the flour mixture into a large bowl. Crack the egg in a 1 cup measure and fill the rest of the way with milk. Pour into the food processor along with the Greek yogurt and vanilla. Blend for just a moment to mix well.
Add the liquid to the flour mixture and stir until well mixed. Use a retractible ice cream scoop to scoop up the dough and plop onto the baking sheet. Leave a little space between the scones. Bake at 400 F. for 15 – 20 minutes or until golden brown on top.
While the scones are cooking, make the glaze by stirring together the ingredients in a bowl until smooth. Start with 2 Tablespoons water and add a tiny bit more at a time until the glaze is thin. Brush the hot scones lightly with the glaze and sprinkle with cinnamon sugar and/or pecans. Let sit for a bit to cool, then enjoy!

Notes

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Scones, Bread, Biscuits, Snickerdoodle, Cinnamon