Snickerdoodle Scones

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
6 tablespoons sugar
6 tablespoons butter, chilled and cut into pieces
6-8 tablespoons milk or cream
1 1/2 teaspoons vanilla extract
1/4 cup sugar
1 1/2 teaspoon ground cinnamon

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking soda, cream of tartar, salt and the 6 tablespoons sugar. Add butter to the flour mixture and use your fingertips to rub it into the flour, breaking the butter down into pieces smaller than a pea.

Combine milk and vanilla extract in a small bowl and add about 6 tablespoons to flour mixture. Stir with a fork until dough comes together into a slightly sticky ball. If necessary, add additional tablespoon or two of milk. Dough should not be too wet. Divide dough into six even balls.

In a small bowl, whisk together the 1/4 cup sugar and ground cinnamon. Roll each ball of scone dough in the cinnamon sugar mixture and flatten slightly on to prepared baking sheet.

Bake for about 15 minutes, until scones are set and edges begin to brown.

Cool on a wire rack before serving.

Makes 6 large scones.