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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (80g) Recipe makes 8 servings |
||
| Calories 305 | ||
| Calories from Fat 139 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.5g | 23% | |
| Saturated Fat 9.4g | 47% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 368mg | 15% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 37.6g | 12% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 12.7g | ||
| Protein 4.6g | 9% | |
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Snickerdoodle Scones
By: Charmie777
Jun 6, 2005
A great scone for kids and adults!! Taste just like snickerdoodle cookies. Perfect for a luncheon or tea.
SERVES 8
Ingredients
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 egg
- 2 teaspoons cinnamon
- additional cinnamon sugar
Directions
1
Preheat oven to 350º.2
Spray baking sheet with cooking spray.3
Combine sour cream and baking soda in a small bowl. Set aside.4
Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.5
Cut in butter until mixture resembles fine breadcrumbs.6
Combine egg with sour cream mixture. Add cinnamon.7
Gently stir into flour mixture until moisted.8
Place on baking sheet and pat into a 3/4 inch thick circle.9
Cut into 8 wedge shaped pieces. Move slightly so they are not touching.10
Dust with cinnamon-sugar.11
Bake 15 to 20 minutes or until golden brown.
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- Course > Breads
- Preparation > Time to Make > < 30 mins
- Occasion > Brunch
Featured Reviews for This Recipe
From: Antifreesz
On Jul 10, 2008
Love these scones!!!! Perfectly moist and the cinnamon is not overpowering. I too glazed the tops with powdered sugar/water/vanilla and then sprinkled the Cinnamon Sugar on top. Next time I’ll try the cinnamon chips-mmmmm!!!
From: hilaryt
On Jun 18, 2008
These are delicious!!! I have made them several times - even as mini scones for my MOPS meeting and everyone loved them. One time I did not have the sour cream and so I substituted vanilla yogurt and they still were great. This recipe is definitely a keeper!!
From: homegirl
On Jan 12, 2007
These were pretty fabulous! I added about 1/3 c cinnamon chips from the Bakers catalog, I think they are from King Aurthur flour co. They are mini chips and they melt into the scones instead of staying in a blob like the ones from Hershey's. I cooked them for the least amount of time, which to some might be under done but they are so nice and moist that way! After baking I glazed them with powdered sugar/water/vanilla and then sprinkled the cinnamon sugar on top. I will make these often, thanks for a great recipe!
From: Bayhill
On Oct 8, 2005
These scones are excellent!!! They are much better than the ones I get at Starbuck's. I followed the recipe except I made the following changes: I used "lite" (reduced fat) sour cream. Also, I added 1/2 c. Hershey's cinnamon chips. Thanks for the fantastic recipe. I will be baking these often!
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