Friday, May 9, 2014

Snickerdoodle Mini Scones

It's been a while since I whipped up some scones, so I thought one Saturday morning I'd make up a batch. And since I know snickerdoodle is one of Dave's favorite flavors, it seemed appropriate to make that my flavor base for these scones. On and I made them mini. Because, well, mini. The result? Tender, flaky scones teaming with cinnamon and sweetness. Topping and glaze? Yes and please.

Knowing I wanted to make scones, I scoured my bread/muffin board on Pinterest until I found the right one. This recipe from Christina at Sweet Pea's Kitchen is everything I wanted in an easy scone recipe. I followed the recipe (yeah, I know that's unusual) other than miniaturizing them using my mini scone pan. You can make these by drops on a sheet pan or the standard round scone loaf cut into triangles. Don't skimp on the topping or that yummy glaze! These scones are delicious so you'll want to make them. And mini means you get to enjoy more of them, so dig in.

Snickerdoodle Mini Scones


1/2 cup sour cream
1 egg
2 cups flour
3/4 cup sugar, divided
4 teaspoons cinnamon, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg, divided
1/8 teaspoon cream of tartar
1/2 cup butter, cold
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk

In a small bowl, whisk together sour cream and egg. Chill while preparing rest of dough.

In the bowl of a food processor, combine flour, 1/2 cup sugar, 2 teaspoons cinnamon, baking powder, baking soda, salt, 1/4 teaspoon nutmeg, and cream of tartar. Pulse 5 times to combine.

Cut butter into small pieces and add to food processor. Toss in the flour mixture, then pulse 8-12 times until the butter is distributed throughout and looks like coarse crumbs. Transfer to a large bowl.

Add sour cream mixture to flour mixture and fold to combine.

Using a medium cookie scoop, divide batter into the wells of a greased mini scone pan.

In a small bowl, combine remaining 1/4 cup sugar and 1 1/2 teaspoons cinnamon. Sprinkle over batter.

Bake at 350 degrees F for 15 minutes until set, tops spring back when touched and a tester inserted in the center comes out clean.

Remove from oven and cool in pan for 3-5 minutes before transferring to wire rack to cool completely.

While scones cool, prepare glaze. In a small bowl, whisk together powdered sugar, remaining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and milk to pourable consistency. To thin out, add milk 1 teaspoon at a time.

Place a flexible cutting mat or waxed paper under the scones on the wire rack. Drizzle glaze over scones and allow to set 5-10 minutes before serving.

Makes 16 mini scones.

Happy Baking,
The Cookie Princess

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