Go Back
+ servings
5 from 1 vote
Horizontal photo of a batch of Ridiculously Easy Snickerdoodle Scones on a white pedestal plate.
Ridiculously Easy Snickerdoodle Scones
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
These Snickerdoodle Scones are kissin' cousins to the beloved classic cookies with soft buttery insides and crisp cinnamon-sugar exteriors! They're ridiculously easy to put together and ridiculously delicious!
Course: Breakfast/Brunch, Snacks
Cuisine: American, British, French
Keyword: Easy Scone Recipe, Riciulously Easy, Snickerdoodle Scones
Servings: 12
Calories: 254 kcal
Author: Chris Scheuer
Ingredients
For the scones:
  • 1 large egg
  • ¾ cup heavy cream approximately
  • 8 tablespoons butter
  • 2 cups, plus 2 tablespoons all-purpose flour
  • cup sugar
  • 1 tablespoons baking powder
  • 1 teaspoon cream of tartar
  • ½ teaspoon salt
For the glaze and cinnamon-sugar sprinkle:
  • ¾ cup powdered sugar
  • ¼ cup water
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
For the scones:
  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

  2. Add the egg to a measuring cup. Add enough heavy cream to equal 1 cup (237ml).

  3. Place the egg/cream mixture in the freezer for 15-20 minutes while proceeding with the recipe.

  4. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 40-60 seconds or until just melted. Remove the paper towel and set it aside to cool a bit while prepping other ingredients.

  5. Whisk flour, sugar, baking powder, cream of tartar and salt in a large bowl until well combined.

  6. After heavy cream has been chilled in the freezer for at least 15 minutes, pour the melted butter into the cold cream, scraping the container to get all of the butter out. Stir with a fork until butter forms small clumps or globules.

  7. Add butter/cream mixture to dry ingredients (again, scrape all of it out) and stir (from the bottom of the bowl up) with a rubber spatula until all flour is incorporated and the batter pulls away from the sides of the bowl. Don’t over mix, but do make sure all of the flour at the bottom of the bowl has been incorporated.

  8. Scoop the dough up with a retractable ice cream scoop. I use a 4 tablespoon Bake for 14-18 minutes or until nicely light golden brown.

  9. Transfer to a cooling rack brush two at a time generously with the glaze. Grab a nice pinch of the cinnamon-sugar mixture and sprinkle over the wet glaze.

  10. Serve warm or at room temperature with butter, if desired. Warn guests that taking a half scone is a serious mistake!

For the glaze and cinnamon-sugar sprinkle:
  1. While the scones are baking, mix up the glaze by combining the powdered sugar, water and vanilla. Whisk with a fork or small whisk until any small lumps disappear. Set aside.

  2. Combine the cinnamon and sugar in a small bowl.

  3. When scones are finished baking proceed with step 9 above. ENJOY!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Facts
Ridiculously Easy Snickerdoodle Scones
Amount Per Serving
Calories 254 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 56mg19%
Sodium 177mg8%
Potassium 185mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 475IU10%
Vitamin C 1mg1%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.