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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! 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.
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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.