Thursday, April 22, 2010

Snickerdoodle Scones

Scrumptious. Dangerous. And gone! These scones were like the best snickerdoodle cookie ever, tender inside, crisp outside with a sweet cinnamon glaze on top.
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/4 cups heavy cream
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1-2 tablespoons milk or cream
Preheat oven to 400F. Line a sheet pan with parchment or grease lightly.
Mix all dry ingredients.
Add the cream gently, mixing or kneading just until combined.
Place on lightly floured surface and knead a couple times just until smooth.
Roll into a disc about 1/2 to 3/4 inches thick. Cut into 8 wedges.
Transfer to baking sheet. Bake 9-11 minutes until it begins to brown around edges.
Mix the glaze ingredients and drizzle across top of scone
 Serve warm or cool. Freezes well if it lasts that long.

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