Snickerdoodle Scones


3 cups white flour
2 1/2 tablespoons white sugar
2 tablespoons light brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 tablespoons unsalted butter,
(slightly softened)
1 cup milk


1 tablespoon white sugar
1/2 teaspoon cinnamon


Preheat oven to 375 degrees. Lightly grease a large cookie sheet with non-stick cooking spray. Set aside. In large bowl put the flour, white sugar, brown sugar, baking powder, salt, cinnamon and vanilla extract. Combine gently with a large spoon. "Cut" in the butter with two knives until it resembles coarse crumbs. Make a "well" in the middle and pour the milk in. Using your hands, mix the ingredients together and then remove to a lightly floured surface and flatten out to a circle that is 11 inches in diameter, either with the palms of your hands or with a rolling pin. Cut into eight equal triangles. In a small bowl, put the topping ingredients. Mix with a small spoon and then sprinkle evenly between the eight scones. Place on the cookie sheet and bake for 15-18 minutes or until the bottoms of the scones are turning lightly brown. Remove to wire rack to cool. Store in a covered container for up to three days.