Snickerdoodle Scones

SUGAR & SPICE is the theme for October's Improv Cooking Challenge. (You can check out Nichole's blog for information if you'd like to participate...)

I've been wanting to make scones with almond flour for some time now. And Snickerdoodle, to me, is the epitome of sugar/spice flavor.

Snickerdoodle Scones (gluten free)

2	c.	almond flour		½	c.	butter, cubed
¼	c.	potato starch
¼	c.	sugar		2	large eggs
½	t.	cream of tartar		2	T.	Greek yogurt
1	t.	baking powder
½	t.	baking soda		2	T.	sugar
¼	t.	salt (I used fine sea salt)		2	t.	cinnamon
½	t.	xanthan gum

Blend all dry ingredients in a large bowl. Cut in the butter. Beat the eggs with the yogurt and stir into the flour mixture.

Form into disk on parchment paper. Chill 10 minutes then slice into 8 wedges. Place in freezer for an hour. Carefully roll wedges in cinnamon sugar mixture & return to parchment with about an inch between each scone. Chill until ready to bake.

Preheat oven & pizza stone to 350°. Slide parchment paper with cold scones onto hot stone and bake for 30 minutes or until done. Let cool then serve with fresh whipped cream and cinnamon sugar leaves.

I was very pleased with how these scones baked up. And I loved how the cream of tartar "tang" was noticeably present in the flavor.

I made the whipped cream without vanilla so that the goodness which is cinnamon & sugar could shine through. mmmmmmmmm!

Fresh whipped cream

1 c. heavy cream

1/3 c. powdered sugar

Beat cream until it begins to thicken. Add sugar and continue to whip until peaks form. Chill.

The cinnamon leaves were a last-minute decision, but I love the little texture they added to the whipped cream. You could also cut them tiny into little chips to sprinkle over the scone & cream.

Cinnamon sugar leaves

1/3 c. sugar

1 T. cinnamon

1 T. avocado oil

1 T. light corn syrup

Mix all ingredients in small bowl. Roll to 1/16^th inch on parchment paper with plastic wrap on top of dough. Bake at 225° for 30 minutes. Let cool, then cut into shapes. (If mixture hardens too much to cut through, return pan to oven to soften slightly.)

My method of scone consumption consists of breaking off a chunk of the lovely biscuit and slathering it with a dollop of whipped cream...

Scrummy!

You can check out my friends' SUGAR & SPICE creations by following the links below:

An InLinkz Link-up