Saturday, December 19, 2009
I can count on one hand the number of times in my life that I have eaten scones. The first time is a food memory that will forever be burned in my mind- it was awful! I mean really and truly horrible. So for years afterwards I assumed that scones were always supposed to be rock hard, dry and flavorless. Makes you want one, right? Then, about eight months ago I was at work and a co-worker brought in mini scones for us. I decided to suck it up and give them a try again and Oh! Not bad! Then a few weeks later I was at my favorite coffee shop and they had chocolate chunk scones. Oh yes. I need to make these. So when I was sifting through muffin recipes and came across a few scone recipes, too, I thought "hey. Let's give it a whirl."
This scone was nothing like the dry, horrible one that scarred me for life. This was light and fluffy, and flavorful and perfect. Not to mention, it tasted like cookie. And as we learned from Gingerbread Muffins, I'm a big fan of cookie for breakfast. I'm already starting to concoct my own scone recipes in my head.
Snickerdoodle Sconesmakes 6-8 scones
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2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 Tbls. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1 ½ tsp. vanilla
For the topping:
¼ cup sugar
1 ½ tsp. ground cinnamon
Preheat oven too 400°. Prepare a baking sheet with a silicone baking mat or parchment paper and set aside.
Mix together the flour, baking soda, cream of tartar and salt in a large bowl. Using a pastry cutter mix in the cold butter the mixture is crumbly and butter pieces are about pea-sized.
Add together the milk and vanilla in a liquid measuring cup and pour over the dry ingredients. Blend with a fork just until forms into a sticky dough ball. Knead by hand a few if needed.
Place the dough on the baking sheet and press into a disc 8-9 inches in diameter.
In a small bowl stir together the sugar and cinnamon to make the topping. Generously sprinkle the cinnamon-sugar over the top of the dough.
Bake for 15-18 minutes until a toothpick inserted into the center of the dough comes out clean. Let cool, then slice into 6-8 wedges.
Source: Annie's Eats