Mini Snickerdoodle Scones (& a surprise baby shower!)

November 12, 2012 in breakfast

I am so excited today because it’s baby shower day! My friend Rachel is pregnant with her second baby (a boy!) and a bunch of us got together to throw her a fantastic virtual baby shower!

My contribution to the shower is these tiny snickerdoodle scones. All the flavors of snickerdoodle cookies but in a flaky, buttery scone. They’re topped with cinnamon sugar before baking and then a spiced glazed afterwards. And mini sized since it is a baby shower after all! They’re delicious and addictive and you can eat 20 of them since they’re so teeny.

They are also really simple to make – the recipe calls for a food processor but if you are like me and don’t own one, just use your fingers to work the butter into the dry ingredients. Work quickly though because the heat from your fingers will melt the butter and you don’t want that to happen – the chunks of butter is what creates that lovely scone texture.

I can’t wait to see the new little one, Rachel! I hope you enjoyed the shower! :)

Check out the rest of the party!

Nutmeg Nanny – S’Mores Popcorn
Creative Culinary – Patchwork Cupcakes
Bake Your Day – Salted Caramel Cashew Popcorn
A Spicy Perspective – Turtle Pumpkin Ice Cream Cake
Taste and Tell – Baby Blue Layered Jello Salad
Sweet Basil – Mini Blackberry Pies
Susie Freaking Homemaker – Cucumber Sandwich with Basil and Sundried Tomato Mascarpone Cheese
Diabetic Foodie – Cranberry Citrus Meatballs
Chip Chip Hooray – Itty Bitty Chocolate Thumbprints
The Lemon Bowl – Hermit Bars
Budget Gourmet Mom – Baby Blue Cheese Burgers
Mother Thyme – Pumpkin Cinnamon Rolls
Bran Appetit – Bourbon Toffee Popcorn
Thrifty Veggie Mama – Roasted Butternut Squash and Sage Pesto Crostini
Cooking with Books – Curried Salmon Phyllo Cups
 Miss in the Kitchen – White Chocolate Biscoff Muddy Buddies
 Cookistry – Walnut Streusel Coffee Cake
Bread & Butter – Paleo Pumpkin Whoopie Pies
Bakeaholic Mama – Salted Caramel Popcorn Bars
The Spiffy Cookie – Sweet Potato Pie Dip with Pie Crust Dippers
London Bakes – Mini Onion and Feta Pizzas
 Sarah from Sarah’s Cucina Bella - Apple Asiago Prosciutto Bites
Eat 2 Gather - Chicken Salad
Steph’s Bite by Bite - Baby Blueberry Pies
Farmgirl Gourmet - Dark Chocolate Cashew Brittle Cookies

One year ago:  Chili Cheese Dip
Two years ago: Vanilla Bean Cupcakes
Three years ago: Mexican Rice
 Four years ago: Kugelhopf

Print
Snickerdoodle Scones

8 scones

Ingredients

For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup unsalted butter
For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon
For the Spiced Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together sour cream and egg; set aside.
  3. In a separate small bowl, make the cinnamon/sugar topping by stirring together the sugar and cinnamon; set aside.
  4. 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.
  5. 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.
  6. Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.
  7. 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.
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