Monday, November 25, 2013

Snickerdoodle Scones

I've got Snickerdoodle stuck on my brain lately. It's just that it is such a wonderful combination. Wonderful I tell you.

The best part of eating scones are when they are still warm enough that the butter pieces burst a little in your mouth with each bite.

2 cups flour         
2 Tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt

1/2 teaspoon ground cinnamon (I actually did not measure this, I just added what I felt was good)
1 ½ sticks of cold unsalted butter, diced
2 eggs, lightly beaten
1/2 cup cold heavy cream
1/2 teaspoon vanilla

Sugar Topping
1/4 cup sugar
1 teaspoon cinnamon
butter, softened

White Chocolate Frosting
1/2 White Chocolate Chips
1 tablespoon shortening 

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper or baking mat.

Butter 'em

Combine the dry ingredients into a large mixing bowl. Stir together. Add diced butter to the bowl and use a stand mixer to mix (on a low speed) until the butter is in pea sized pieces, about 6-7 minutes. Combine the cream, vanilla and eggs in a measuring cup and slowly pour into the butter/flour mixture. Mix just until everything is incorporated. Don't over mix.

Sugar 'em
Grab the dough and roll it out (shake some flour on the dough if it’s sticky). I rolled my dough to a generous thickness. These puppies don’t rise much, a little less than twice the size of the uncooked dough. Use a cute cookie cutter or cut the dough into a traditional scone (triangle) shape.

In a small bowl, stir together sugar and cinnamon. Spread butter on each uncooked scone. Put the scone butter side down into the sugar/cinnamon and press gently, evenly adding sugar/cinnamon to the scone.
Get ready to bake 'em
Put the scones on the prepared cookie sheet and bake for about 20 minutes. Check scones at about 15 minutes. Place scones on a baking rack to cool. 

Cool 'em
In a measuring cup or bowl combine chocolate chips and shortening. Place in the microwave for 45 seconds or until stirring makes it creamy. Careful not to burn. Spread chocolate on scones or place in a ziploc bag to make zigzags on top of the scones. I started out using the ziploc bag trick but blew a huge hole in the bag. Just call me Hulk. 

Drool a little

Eat 'em

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