Fluffy Snickerdoodle Scones: The Perfect Brunch Treat

If you love brunch as much as I do, you know that a sweet, tender scone is basically a requirement. These Snickerdoodle Scones hit all the right notes: sweet, cinnamon-y, buttery, and just a little nostalgic. Bonus? Even if you can’t find cinnamon chips, a few extra teaspoons of ground cinnamon in the dough plus the classic cinnamon-sugar topping will still make magic happen.

These scones have a tender, fluffy crumb and bake up beautifully tall—and there’s a little secret trick behind that. After you make your dough, you fold it a few times before cutting into triangles. This layering helps them rise higher and still makes them easy to separate after baking. It’s a small step that makes a big difference!

Why You’ll Love It

• Brunch-worthy treat: Sweet, spiced, and ideal for a weekend spread.
• Tender crumb: With a clever folding technique, these scones rise beautifully and stay soft.
• Customizable: Use cinnamon chips for extra flavor—or just add ground cinnamon if you can’t find them.
• Simple ingredients: Pantry staples come together quickly.

Ingredients

For the scones:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, chilled (see pro tip)
• ½ teaspoon vanilla extract
• ½ cup buttermilk
• 1 large egg, beaten
• ½ cup cinnamon chips

For the cinnamon-sugar topping:

• ¼ cup granulated sugar
• 1 Tablespoon ground cinnamon

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Mix the topping: combine cinnamon and sugar in a small bowl and set aside.
3. In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt, and, if desired, extra cinnamon.
4. Grate chilled butter into the dry ingredients using the large side of a box grater. Cut in with a pastry cutter until the mixture looks like coarse crumbs. Stir in cinnamon chips.
5. In a small bowl, whisk together buttermilk, egg, and vanilla. Add to dry ingredients and stir until just combined—don’t overmix!
6. Turn dough onto a lightly floured surface. Shape into a log and cut in half.
7. Working with one half at a time, flatten into a thick disk. Fold in half, then in half again. Flatten, fold twice more, and finally flatten into a ¾-inch thick disk.
8. Transfer dough disk to a prepared baking sheet. Cut into 8 triangles, gently separating them and leaving about ½ inch between each.
9. Sprinkle generously with cinnamon-sugar topping.
10. Bake for 20–22 minutes. Don’t worry if the scones touch a little—they’ll bake together perfectly.
11. Remove from the oven and let rest on the sheet for 10 minutes.
12. Transfer the sheet to a cutting board and run a knife through the seams again to fully separate the scones.
13. Cool completely before serving.

Pro Tips

• Freeze your butter for at least 1 hour before grating—it makes for the flakiest scones.
• Don’t worry if the scones touch during baking. Re-cutting them while hot helps separate them easily.
• No cinnamon chips? Just add 2–3 teaspoons of ground cinnamon to the flour.
• These scones taste amazing the next day, warmed slightly in the microwave.

Pairing Suggestions

• A warm mug of chai latte or black coffee pairs perfectly with the cinnamon-sugar flavor.
• Serve alongside fresh fruit like peaches, blueberries, or cherries for a fresh contrast.
• For a brunch spread, pair with scrambled eggs or a savory frittata.

Final Thoughts

These Snickerdoodle Scones are soft, tender, and packed with cinnamon-sugar goodness. They’re perfect for brunch, breakfast, or even an afternoon treat with coffee or tea. The folding trick might feel a little extra, but trust me—it’s worth it when you see how tall and fluffy these scones come out of the oven.

Fluffy Snickerdoodle Scones: The Perfect Brunch Treat

Fluffy, tender, and packed with cinnamon-sugar goodness, these Snickerdoodle Scones are perfect for brunch, breakfast, or an afternoon treat. Easy to make with or without cinnamon chips, they bake up tall, buttery, and irresistible.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 8

Calories 377 kcal

Ingredients

  

1x2x3x

For the scones:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter chilled (see pro tip)
• ½ teaspoon vanilla extract
• ½ cup buttermilk
• 1 large egg beaten
• ½ cup cinnamon chips

For the cinnamon-sugar topping:

• ¼ cup granulated sugar
• 1 Tablespoon ground cinnamon

Instructions

 

• Preheat your oven to 400°F and line two baking sheets with parchment paper.
• Mix the topping: combine cinnamon and sugar in a small bowl and set aside.
• In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, salt, and, if desired, extra cinnamon.
• Grate chilled butter into the dry ingredients using the large side of a box grater. Cut in with a pastry cutter until the mixture looks like coarse crumbs. Stir in cinnamon chips.
• In a small bowl, whisk together buttermilk, egg, and vanilla. Add to dry ingredients and stir until just combined—don’t overmix!
• Turn dough onto a lightly floured surface. Shape into a log and cut in half.
• Working with one half at a time, flatten into a thick disk. Fold in half, then in half again. Flatten, fold twice more, and finally flatten into a ¾-inch thick disk.
• Transfer dough disk to a prepared baking sheet. Cut into 8 triangles, gently separating them and leaving about ½ inch between each.
• Sprinkle generously with cinnamon-sugar topping.
• Bake for 20–22 minutes. Don’t worry if the scones touch a little—they’ll bake together perfectly.
• Remove from the oven and let rest on the sheet for 10 minutes.
• Transfer the sheet to a cutting board and run a knife through the seams again to fully separate the scones.
• Cool completely before serving.

Notes

Pro Tips

• Chill that butter! A stick of butter in the freezer for at least an hour before grating makes a huge difference in texture.
• Don’t overmix the dough—you want a tender, flaky crumb, not dense scones.
• Folding is your friend—those extra folds give your scones height without making them hard to separate.

Nutrition

Serving: 16gCalories: 377kcalCarbohydrates: 48gProtein: 5gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 53mgSodium: 248mgPotassium: 70mgFiber: 2gSugar: 23gVitamin A: 413IUVitamin C: 0.04mgCalcium: 115mgIron: 2mg

Keyword Cinnamon scones, easy brunch scones, homeade scones, snickerdoodle scones

Tried this recipe?Let us know how it was!