When I first got married, I admit that I was not much of a baker. In fact, my husband could bake and cook circles around me. I could make enough food to keep people alive, but nothing really stood out as a ‘me’ thing. Over time and with lots (and lots) of practice, my cooking and baking got steadily better. My husband attributes this to my competitive nature and not being okay with not being the best in the house, lol. I don’t know, maybe he’s right, but whatever the reason or motivation, pretty much everyone in the house has benefitted from my dedicated practice to improve the quality, quantity and variety of dishes on offer.
For the next little while, I’m going to post a Family Favourite recipe every Friday. Weekends should be delicious, always. The recipe will not always be a dessert, but sometimes, it definitely will be. 😉
Week days are hectic and I’ve never been a big breakfast person, so generally it was cereal and fruit for the kids before school. On weekends, my husband liked a nicer breakfast: waffles, Johnny Bread (a Bermuda tradition), pancakes, bacon and eggs, typical breakfast fare. In the early years, he liked to prepare one of these things for everyone every other week or so. I suppose, being competitive, I didn’t feel good not being able to make anything special for everyone on the weekend mornings too. That’s where Snickerdoodle Scones make their simple, yet delicious entrance.
Just a few notes: I make these on the small side, so that there are more to go around and also leftovers to put into the lunches for a treat during the week. I have also doubled and tripled this recipe at times.
Admittedly, these are in no way a health food, but following the adage of ‘all things in moderation’ their smaller size makes them a perfect fit and lovely with a cuppa tea. Despite their sugary coating, they are not too sweet, just right, really.
For the dough:
2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
6 Tbsp sugar
6 Tbsp butter, chilled and cut into smaller pieces
6-8 Tbsp (start with 6) milk or cream
1 1/2 tsp vanilla extract
For the Snickerdoodly coating:
1/4 cup (4 Tbsp) sugar
2 1/2 tsp ground cinnamon
- Preheat oven to 400F.
- Line two baking sheets with parchment paper or silicone baking liner.
- In a large mixing bowl, mix flour, baking soda, cream of tartar, salt, and sugar.
- Add the chopped butter and mix into the flour mixture, using either a mixer (like Kitchenaid) or with your fingertips, breaking the butter down into course, small pieces.
- Combine the milk and vanilla extract and add slowly to flour and butter mixture, starting with 6 Tbsp. Stir (or mix) until the dough comes together. It should be a very slightly sticky ball, not too wet and not a crumbly mess. Add additional milk/cream if needed, one Tbsp at a time.
- In a small dish (I use a 1 cup Pyrex container with a air-tight lid), combine the sugar and cinnamon. You will have plenty left over to use next time.
- Roll each ball of scone dough (a single recipe should typically yield 12 – 16 scones, depending on the size you opt to make), in the cinnamon mixture and place on the prepared baking sheet, flattening the ball slightly with your finger tips.
- Bake for 12-15 minutes (a bit longer if you like a crispier, darker bottom), until scones are set and begin to brown.
- Cool on wire rack a few minutes, serve warm or cold.
- Leftovers keep well for up to five days in an airtight container or ziplock bag. They also freeze and defrost well.
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