A mashup you may not have asked for but definitely needed, these snickerdoodle scones are going to make all of your cinnamon sugar dreams come true. Sweet, cinnamon-spicy, and perfectly tangy–they’ve got all the flavors of the cookie combined with the tender flakiness of a scone. Pure heaven, if you ask me. To make this recipe, I simply made some small adjustments to my well-loved scone recipe. I increased the sugar (for sweetness, we are mimicking a cookie, after all), swapped baking powder for a combination of baking soda and cream of tartar (an essential snickerdoodle ingredient), added cinnamon (obviously), and increased the vanilla (because why not?). The end result is tender, buttery, and biscuit-flaky. It’s the perfect combination of snickerdoodle cookie and scone, and I think you’re going to love it.
What You Need
You need only a few simple ingredients to make these snickerdoodle scones, and chances are, they’re already in your kitchen.
Flour. Plain, all-purpose flour works best in this recipe. Do not use self-rising four.Sugar. This adds sweetness in the dough and a slightly crisp texture when sprinkled on the tops of the scones. I already prefer my scones a bit on the sweeter side, but when emulating a cookie you need to bump it up even more.Cream of tartar. The tangy flavor that is unique to snickerdoodles comes from cream of tartar. Do not skip it, or the scones will miss the mark!Baking Soda. This works with the cream of tartar and helps create a perfectly balanced flavor and texture.Cinnamon. Like cream of tartar, cinnamon is essential in this recipe. You simply cannot make snickerdoodle scones without cinnamon.Butter. Besides adding flavor, butter gives these scones their flaky layers. Make sure your butter is very cold–this is key to achieving the proper texture.Heavy cream. In the dough, heavy cream adds moisture and fat, creating a flavorful, tender scone. When brushed on the exterior, heavy cream not only helps the cinnamon/sugar mixture to stick, but it also encourages a perfectly golden top.Vanilla. To mimic that fresh, bakery taste, I add just a touch of vanilla extract to my snickerdoodle scones.
SAM’S TIP: Many people ask if I forgot to include eggs in this recipe. During the development process, I found that adding eggs yielded a less flaky and less tender scone. Heavy cream worked much better, so this is an egg-free recipe! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Snickerdoodle Scones
SAM’S TIP: Pop your butter in the freezer 15 minutes before you start baking to make sure it’s cold enough to use. The colder the butter, the lighter and more tender your scones will be! Enjoy!
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Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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