Snickerdoodle Scones Food

SNICKERDOODLE CINNAMON SCONES

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.

SNICKERDOODLE SCONES

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.

SNICKERDOODLES

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.

MODIFIED CINNAMON SCONES

Steps:

• Preheat oven to 350°F.
• Line cookie sheet with parchment paper.
• Combine sour cream and baking soda in small bowl and set aside.
• Mix flour, Splenda, sugar, baking powder, cream of tartar and salt in a large bowl.
• Be sure butter is frozen solid and grate it into flour mixture; stir to have mixture resembling fine breadcrumbs.
• Mix egg white, soy milk, and sour cream mixture. Add cinnamon and combine well.
• Gently stir into flour until moistened.
• Drop blobs of dough onto cookie sheet and sprinkle with additional Splenda-cinnamon mix, if desired.
• Bake for 25-30 minutes.