I’ve mentioned before that breakfasts around here during the week aren’t very elaborate. We usually need something that is either quick to prepare or easy to take on the go. So, when I want to make mornings a little more special than a bowl of yogurt and granola, I usually turn to scones.
Scones not only fit the criteria of being easy to take on the go, but they also are easy to make the night before and stay fresh for the next morning. Plus, these snickerdoodle scones taste like cookies. You can’t go wrong with breakfast food that tastes like a dessert! The insides of these scones are tender and filled with the warm spices of cinnamon and nutmeg. The crackly topping of cinnamon sugar adds more of the snickerdoodle flavor and look to these scones. A light cinnamon drizzle adds a little more decadence to the scones and your morning!
If you really want to make your morning special, eat one of these scones with a french toast latte. You may be surprised at how easy it is to get out of bed when you have this kind of breakfast waiting for you!
- 1 C all-purpose flour
- 1 C white whole wheat flour
- ⅓ C sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ C unsalted butter
- ½ C plain Greek yogurt
- 1 egg
- 2 tbsp sugar
- ¼ tsp cinnamon
- ½ C confectioner's sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp milk
- Preheat oven to 350. Line baking sheet with a baking mat or parchment paper.
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
- Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs.
- Stir together yogurt and egg. Add to dry mixture and stir until just combined.
- Turn dough out onto floured surface. Knead 5-6 times or until dough comes together.
- Shape into 8 inch circle. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut dough into 8 pieces and place on prepared baking sheet.
- Bake for 15-18 minutes or until golden brown. Transfer to wire rack to cool.
- Stir together ingredients for glaze and drizzle over cooled scones. Serve. Scones best eaten same day.
This recipe is linked with Strut Your Stuff Saturday, What’s Cookin’ Wednesday.