A cross between Scones and a brownie - retaining all of the biscuit-y goodness of a scone but with a slightly softer texture like a brownie - SCONIES!!!
Below
is the original recipe for the actual scones – slightly dryer & more
biscuit like in texture. Also delicious as written.
To
make the sconies – I added a little more sour cream (about ¾ cup total) and did
not include the Cream of Tartar (because I didn’t have any.) I baked them
for about 16 minutes for the lower end of the time also – so they were
doughier. I also obviously cut them into squares instead of 8 wedges like
traditional scone shape.
Enjoy!
Snickerdoodle
Scones
For the
Scones:
1/2 cup sour
cream
1 large egg
2 cups all
purpose flour
1/2 cup sugar
1/2 teaspoon
baking soda
1 teaspoon
baking powder
1/8 teaspoon
cream of tartar
1/2 teaspoon
salt
2 teaspoons
cinnamon
1/4 teaspoon
nutmeg
1/2 cup
unsalted butter
For the
Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2
teaspoons ground cinnamon
For the
Spiced Glaze:
1 cup plus 3
tablespoons powdered sugar
2 tablespoons
milk
1/2 teaspoon
ground cinnamon
1/4 teaspoon
ground nutmeg
Preheat the
oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small
bowl, whisk together sour cream and egg; refrigerate until needed.
In a separate
small bowl, make the cinnamon/sugar topping be stirring together the sugar and
cinnamon; set aside.
In the bowl
of a food processor fitted with the metal blade, pulse together the flour,
sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg
until combined about five 1-second pulses. Add butter and toss with a fork to
cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked
with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a
large mixing bowl.
Add sour
cream mixture to flour mixture; fold with spatula until just combined. With
rubber spatula, transfer dough to lightly floured work surface. Knead dough 6
to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle
with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8
wedges.
Place wedges
on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer
to a wire rack to cool.
While the
scones are cooling, make the spiced glaze. Combine all ingredients in a small
bowl and mix until you achieve a thick icing. Drizzle over scones and serve.
