Snickerdoodle Scones

I had a hankering for some biscuits tonight. And just when I was thinking this blog had a biscuit recipe on it, I remembered this AMAZING scone recipe and I immediately shifted gears and made a batch of these delicious little things. They are still in the oven, so I have yet to find out if my cream of tartar substitute works out, (I'm praying it does!) but while I'm waiting I am going to share the recipe. (I know, I know, it's been AGES since I've posted on here. My humblest apologies.)

Snickerdoodle Scones

*from Baking Bites

2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
6 tbsp sugar
6 tbsp butter, chilled and cut into pieces
6-8 tbsp milk or cream
1 1/2 tsp vanilla extract

1/4 cup sugar
1 1/2 tsp ground cinnamon

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking soda, cream of tartar, salt and sugar. Add butter to the flour mixture and use your fingertips to rub it into the flour, breaking the butter down into pieces smaller than a pea.

Combine milk and vanilla in a small dish and add about 6 tablespoons to flour mixture. Stir with a fork until dough comes together into a slightly sticky ball. If necessary, add additional tablespoon or two of milk. Dough should not be too wet. *Note: I ended up adding about 7 Tbsp. of milk.

Divide dough into six even balls.

In a small dish, whisk together 1/4 cup sugar and ground cinnamon. Roll each ball of scone dough in the cinnamon sugar mixture and flatten slightly on to prepared baking sheet.

Bake for about 15 minutes, until scones are set and edges begin to brown.

Cool on a wire rack before serving.

Makes 6 large scones.

These really are yummy. Snickerdoodles happen to be one of my most favorite cookies, and these are just the right amount of sweet. Yay for scones.

Cranberry Ginger Scones

These are dainty, British tea-party scones. NOT fried batter with cinnamon-sugar scones (Which are delicious but NOT scones. Sorry. I don't make the rules). I got turned on to scones when my roommate made them for me and served them with lime curd and Devonshire cream. Now they are an obsession. If you're shy about ginger, leave out the crystallized ginger and stick to the fresh and powdered gingers. But for those of you who love ginger, it's not overpowering. I promise!

Cranberry-Ginger Scones
Serves 12 scones

3 cups flour
1/2 cup plus 1 TBS Sugar (plus more for dusting)
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Dash of salt (or 1/2 tsp if using unsalted butter)
3/4 cup COLD butter (1-1/2 sticks)
1 tsp lemon zest
1/2 C dried cranberries
1/4 cup baker's crystalized ginger, diced fine
1 tsp dried ground ginger
1 TBS fresh grated ginger
1 cup buttermilk OR 1/2 C plain yogurt + 1/3 C milk


1. Preheat oven to 400 degrees, placing rack in the lower third of the oven
2. In a large bowl mix dry ingredients then cut in butter by hand with a pastry blender (or forks if you don't have a pastry blender) until its mixed and looks like crumbs.
3. Add lemon zest, cranberries and ginger(s).
4. Make a well in the center of your mixture (think mashed potatoes with a well for the gravy--same idea). Pour the buttermilk or yogurt and milk into the dry ingredients. Mix until JUST BARELY combined with your hands. Seriously. DO NOT OVERMIX THE SCONES! Unless you're into tough little rocks.
5. On a lightly floured counter, knead the lump once or twice. Divide the lump in half and pat into a flat circle 3/4 in. thick. Your circle will have cracks on the edges. Leave 'em. Don't work the dough any more than you have to.
6. Cut into pie-wedges (about 6 per circle)
7. Put scones on a cookie sheet covered with parchment paper (I just use my silicone-glass baking sheets). You can freeze the scones at this point and thaw them for a later date.
8. Brush the scones with heavy cream and sprinkle sugar on top before baking.
9. Bake until the scones are golden-brown and cracking (about 20-25 minutes).
10. Serve with lemon or lime curd and Devonshire cream.