SNICKERDOODLE SCONES
A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.
Provided by Charmie777
Categories Scones
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Spray baking sheet with cooking spray.
- Combine sour cream and baking soda in a small bowl. Set aside.
- Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
- Cut in butter until mixture resembles fine breadcrumbs.
- Combine egg with sour cream mixture. Add cinnamon.
- Gently stir into flour mixture until moisted.
- Place on baking sheet and pat into a 3/4 inch thick circle.
- Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
- Dust with cinnamon-sugar.
- Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 302.6, Fat 15.2, SaturatedFat 9.2, Cholesterol 61.2, Sodium 391.9, Carbohydrate 37.5, Fiber 1.2, Sugar 13.1, Protein 4.5
SNICKERDOODLE CINNAMON SCONES
I made this with my new Breville food processor and they are awesome! Husband said they were one of the best things I've ever baked ("and that's saying something").
Provided by HisPixie
Categories Grains
Time 28m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 401.6, Fat 15.4, SaturatedFat 9.3, Cholesterol 61.8, Sodium 394.3, Carbohydrate 62.5, Fiber 1.6, Sugar 37, Protein 4.6
SNICKERDOODLES
Is your dream cookie crisp on the outside and soft in the middle? If so, these cinnamon biscuits are for you. A classic American bake, they're popular for a reason
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 32m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6, and line a baking tray with baking parchment. Beat the butter and both sugars in a large bowl using an electric whisk for 2 mins until smooth and fluffy.
- Add the vanilla and beat until combined, scraping down the sides once. Add the flour, cream of tartar, bicarbonate of soda and ¼ tsp salt, and mix until just combined. Stir in the milk to loosen the mixture.
- For the topping, combine the sugar and cinnamon in a shallow bowl. Roll 40g of the dough into a ball. Roll the dough ball in the cinnamon-sugar mixture, then place it on the prepared tray and press it down lightly. Repeat with the remaining dough and topping, spacing the balls about 5cm apart.
- Bake for 10-12 mins until golden and puffed up. Leave to cool on the tray for 5 mins, then transfer to a wire rack and leave to cool completely. Will keep in an airtight tin for up to four days.
Nutrition Facts : Calories 205 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
SNICKERDOODLE COOKIES WITH CINNAMON CHIPS
Snickerdoodles are definitely a favorite in our home and when I saw this recipe recently on Pinterest, I knew I had to make them. These cookies call for cinnamon baking chips. The recipe comes from Amy at her cooking blog called Very Culinary.
Provided by Chef Petunia
Categories Dessert
Time 35m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
- Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
- Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.
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- In a large bowl, whisk together the all-purpose flour, light brown sugar, baking soda, cream of tartar, and salt. Then, use a pastry cutter or a fork to cut in the butter until the butter is about lentil-sized. In a separate bowl, whisk together the egg, 3/4 cup heavy cream, and vanilla extract. Add the liquids to the flour mixture and mix until just combined.
- Transfer the dough to the parchment paper-lined sheet tray and pat into a circle. If the dough is sticky, sprinkle a bit of flour on the dough. Continue patting the dough until it is about an 8-inch disk. Then, use a bench scraper or knife to cut the circle into 8 wedges. Pull the wedges out a bit so that there is space in between each scone.
- Freeze the scones for at least 30 minutes. This allows the gluten to relax and helps them firm up before baking.
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