Snickerdoodle Scones

With fall just around the corner, what better way to welcome the new season than with some warm spiced snickerdoodle scones? These tender scones taste just like the classic snickerdoodle cookies that we all love, except that these are acceptable for breakfast! πŸ˜‰ The scones are sprinkled with cinnamon and sugar before baking then drizzled with a spicy glaze while warm. The result? Incredible!

As with many of my scone recipes, these freeze beautifully. Just freeze the unbaked scones on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.

Snickerdoodle Scones

Warm spiced snickerdoodle scones.

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 18 minutes


For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter

For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.
In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.
In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.
Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing. Drizzle over scones and serve.

Source: adapted from Craving Comfort

One Year Ago: German Chocolate CakeΒ  Β  Β  Β  Β  Β  Β Β 

Two Years Ago:Β Mushroom and Spinach QuicheΒ 


26 Responses to “Snickerdoodle Scones”

  1. #
    Trish — September 13, 2012 @ 10:23 am

    I must confess, I have never in all my 30 year had a scone! But I might need to change that now πŸ™‚

  2. #
    Laura Dembowski — September 13, 2012 @ 12:12 pm

    My aunt has been bugging me to make scones, but I’m not really a fan; however, I know I could learn to love scones that taste like snickerdoodles πŸ™‚

  3. #
    Ashley @ Wishes and Dishes — September 13, 2012 @ 12:37 pm

    OMG! I love scones and I love snickerdoodles! Oh, what I’d give for one of these right now πŸ™‚

  4. #
    Stephanie — September 13, 2012 @ 12:40 pm

    I love this recipe! I hate to ask but is it possible to substitute greek yoghurt for the sour cream? It is just that I always have yoghurt in my fridge and sour cream means a trip to the store…

    • Christina replied: — September 14th, 2012 @ 9:36 pm

      I have never tried substituting the sour cream in this particular recipe before, but I have done it in countless recipes before. If you give it a try I would love to hear how it turns out for you! πŸ™‚

  5. #
    The Food Hunter — September 13, 2012 @ 2:39 pm

    I think I will make these for brunch this week.

  6. #
    Rach — September 14, 2012 @ 6:44 am

    These look delicious! Definitely just pinned them! πŸ™‚

  7. #
    sally @ sallys baking addiction — September 14, 2012 @ 10:36 am

    Christina! I am convinced you made these for me today. I love snickerdoodles! Especially this time of year. They remind me of being home with my mom. PS: I love a good hearty scone with my coffee!

  8. #
    Nicole@HeatOvenTo350 — September 14, 2012 @ 1:37 pm

    I love snickerdoodles and I love scones. You just made my day. πŸ™‚

  9. #
    Deborah — September 15, 2012 @ 10:26 am

    I love this! I don’t make scones nearly enough – and these are making me want to get into the kitchen to bake!

  10. #
    Lori — September 15, 2012 @ 12:05 pm

    Scones are my favorite breakfast pastry, and Snickerdoodles rank high in my cookie category. I can’t think of a better combo! They look great!

  11. #
    baker street — September 16, 2012 @ 5:59 am

    snickerdoodle scones is such a lovely idea! i’d love one for breakfast today.

  12. #
    Terra — September 18, 2012 @ 4:49 pm

    Since snickerdoodle cookies are my all time favorite, I am so excited to read your lovely post! The recipe sounds and looks wonderful! Take care, Terra

  13. #
    ChgoJohn — September 19, 2012 @ 7:31 pm

    These look so good, Christina, and, like you say, it’s the perfect season for them. Another great recipe for the file. Thanks!

  14. #
    Kat Meller — September 21, 2012 @ 8:30 am

    OMGosh these look so good – and super simple! I think I’m going to be making these for this weekend, especially since my daughter will be home …… then if there are any left she can take them back to her dorm.

    Thanks for sharing!

    • Christina replied: — September 22nd, 2012 @ 10:35 pm

      I hope you and your daughter enjoy the scones! πŸ™‚

  15. #
    Cooper — September 26, 2012 @ 8:51 pm

    This is the worst scone recipe I have ever encountered! When I was trying to transfer the wedges to the baking sheet they feel apart! They were far to doughy

    • Christina replied: — September 28th, 2012 @ 10:19 pm

      I’m sorry to hear that these scones didn’t turn out for you! πŸ™ They are one of my favorites…I have never had a problem with them falling apart. I’m not sure what could have happened.

  16. #
    Laura — September 30, 2012 @ 9:46 pm

    I made these scones and took them to my work along with another scone recipe. The snickerdoodle scones were the first to disappear. Everyone loved them! They were very easy to make, a little doughy at first but I just needed them a few more times until the dough came together a little more. I ended up cutting them with a fluted biscuit cutter and adding an egg wash before the sugar/cinnamon topping. They were so pretty πŸ™‚ Thanks for a great recipe!

  17. #
    Jeannette — October 20, 2012 @ 12:47 pm

    These were very good! They will make great autumn or Christmas gifts! Thank you!

  18. #
    Jeannette — October 20, 2012 @ 12:57 pm

    Will you make chicken Marsala sometime and post the recipe? I have had it in a restaurant and different websites have the recipe but I bet yours would beat theirs! Thanks!

  19. #
    Michael Ann — April 6, 2013 @ 10:15 am

    Oh yum, these look wonderful! I love making scones πŸ™‚

  20. #
    Angela G — June 21, 2013 @ 12:41 pm

    I made these today… And O….M….G they are so good. I’ve been drooling over all of your recipes for the past couple weeks now. I will have to try out more πŸ™‚

  21. #
    Amy — May 4, 2014 @ 1:47 am

    I made these yesterday and they turned out great. I recommend if you are going to make multiple batches, make them separately not all at once.

  22. #
    mary — May 19, 2014 @ 12:43 pm

    Christina, I just made these and they taste great…..but, mine slid so they look funky. Any idea why this might have happened?

  23. #
    Laurie — September 26, 2015 @ 12:10 pm

    I LOVE snickerdoodles and scones-so this recipe appears heavenly! I’m going to try and make it using truvia.

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