Snickerdoodle Scones

Your favorite childhood cookie all grown-up and sconified (new word, meaning “to make into a scone”). Scones made with cream cheese are soooo good (also see Guava & Cream Cheese Scones). I honestly don’t know why I don’t make them this way all the time. Cream cheese lends a little tang, like yogurt or buttermilk might, but also extra fat which makes them nice and tender - not a dry scone in sight. Unless of course you’re using low-fat (why?) or non-fat (how?) cream cheese, in which case I think you are on the wrong website.


2 c flour 
2 tsp baking powder
3/4 tsp salt
1/4 c sugar 
6 tbsp cold unsalted butter, cubed 
4 oz cream cheese
1 egg
1 tsp vanilla
1 tbsp milk 
Wash, whisk:
1 tbsp milk
1 egg
Topping, combine:
2 tbsp cinnamon
2 tbsp sugar 

Combine dry ingredients, cut in butter til crumbly. Whiz wet ingredients in processor, stir into dry until combined, knead a few times to form a rough ball. Plop onto parchment lined baking sheet, flatten into thick disc. Brush on wash and sprinkle generously with cinnamon-sugar. Cut into 8 wedges and pull apart slightly. Freeze while preheating oven to 425. Bake for ~15 min or til light golden. Devour. *highly recommended with a glass of cold milk.