Snickerdoodle scones

makes 6-8 scones


2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 Tbls. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1 ½ tsp. vanilla 

For the topping:
¼ cup sugar
1 ½ tsp. ground cinnamon

Preheat oven too 400°. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside.

Mix together the flour, baking soda, cream of tartar and salt in a large bowl. Using a pastry cutter mix in the cold butter the mixture is crumbly and butter pieces are about pea-sized.

Add together the milk and vanilla in a liquid measuring cup and pour over the dry ingredients. Blend with a fork just until forms into a sticky dough ball. Knead by hand a few if needed. 

Place the dough on the baking sheet and press into a disc 8-9 inches in diameter. 

In a small bowl stir together the sugar and cinnamon to make the topping. Generously sprinkle the cinnamon-sugar over the top of the dough.

Bake for 15-18 minutes until a toothpick inserted into the center of the dough comes out clean. Let cool, then slice into 6-8 wedges.

Laura's Recipe Collection