Sunday, October 24, 2010

SnickerDoodle Scones

You will see Annie's Eats referenced often on my blog. I simply love her. Every recipe I have ever made from her website has been phenomenal. So whenever I want to try out something new, I go to her website for the recipe.

I was trying to decide between biscotti or scones. I've never made either, and I can't recall ever eating either. So I asked a friend, and the answer was scone. This was such an easy recipe. But I don't think it turned out quite right. Then again, maybe I have never had a scone??? I was thinking it would be more biscuit-y less cake-like. You tell me!

Snickerdoodle Scones

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
¼ tsp. salt
6 tbsp. sugar
6 tbsp. cold unsalted butter, cut into small pieces
½ cup whole milk or heavy cream
1½ tsp. vanilla extract

For the topping:
¼ cup sugar
1½ tsp. ground cinnamon

Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl combine the flour, baking soda, cream of tartar, salt and sugar; stir together with a fork. Add the cold butter to the flour mixture and cut the butter into the dry ingredients using a pastry cutter or two knives, until the mixture is crumbly and the largest butter pieces are the size of peas.

Combine the milk and vanilla in a measuring cup. Pour the liquid over the dry ingredients and stir together with a fork just until the mixture forms a cohesive dough. If necessary, knead the mixture just a few times by hand to bring the dough together. Transfer the dough to the prepared baking sheet and form a large round disc about 8-9 inches in diameter. In a small bowl, whisk together the sugar and cinnamon for the topping. Sprinkle generously over the top of the dough round (you will not need to use all of the topping.) Bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on the pan, then slice into 6-8 wedges for serving.

Also, I suck at using my pastry cutter. I don't know what my deal is, but I just cant get it to work. Practice I suppose. These tasted great, like a dense cake. I think I should have used more cinnamon, but I didn't measure that part.

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