Snickerdoodle Scones

By Cubby

Ingredients

• 3 3/4 cups AP flour
• 3/4 cups granulated sugar
• 1 Tbsp baking powder
• 1 tsp cream of tartar
• 1 /2 tsp salt
• 3 /4 cup cold butter 12 Tbsp
• 2 eggs
• 1 /2 cup milk
• 1 /4 cup sour cream
• 1 /2 tsp vanilla extract
• Topping
• 2 Tbsp milk
• 1/4 cup granulated sugar
• 1 Tbsp cinnamon sugar

Details

Servings 12
Adapted from sugarspunrun.com

Preparation

Step 1

Line cookie sheet with parchment paper
In large bowl combine flour, sugar, baking powder, cream of tartar and salt.
With a pastry cutter, cut in cold butter until mixture resembles coarse crumbs In separate, medium-sized bowl, whisk eggs until lightly beaten.
Whisk in milk, sour cream and vanilla. Using a spatula, fold egg/milk mixture into flour mixture until just combined. Transfer dough into well-floured surface and gently knead the dough by hand until mixture forms a ball (if dough is too sticky, sprinkle more flour on top and knead in).
Divide dough until 4 even sized pieces and mold each into 3-4" disk. Place on cookie sheet and transfer to freezer while oven preheats.
Preheat oven to 400F. Once oven has preheated, remove scone disks from refrigerator. Cut each disk into 4 wedges and arrange on parchment paper lined cookie sheet. Brush with milk, sprinkle with cinnamon and sugar and bake 20-25 minutes.