Snickerdoodle Scones
Makes 14
  • 2½ cups all-purpose flour
  • ⅓ cup plus 2 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 2 tablespoons plus 1 teaspoon ground cinnamon, divided
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted
  • butter, cubed
  • 1 cup plus 2 tablespoons heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, 1 teaspoon cinnamon, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.
  3. In a small bowl, whisk together 1 cup cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch fluted round cutter, cut 14 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 2 tablespoons cream.
  5. In a small bowl, whisk together remaining 2 tablespoons sugar and remaining 2 tablespoons cinnamon. Sprinkle cinnamon sugar over tops of scones.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
Kitchen Tip: To make purchased Devon cream look especially pretty, let it come to room temperature, transfer it to a piping bag fitted with a rose tip (Ateco #126), and pipe it into serving bowl. Cover gently with plastic wrap, and refrigerate until needed.

Recommended Condiments: Devon Cream, Apply Jelly, Strawberry Preserves
Recipe by TeaTime Magazine at