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Buffalo Wing Dip

Snickerdoodle Scones


2 cups Self-rising flour
¼ cup sugar
1-1¼ Heavy Cream
* * * * *
½ cup Taste Weavers Snickerdoodle Cookie Dip plus more for drizzling
½ pecans, toasted & chopped


Preheat oven to 425 degrees. Grease a 12-cup muffin tin. In a large bowl combine the flour and sugar, add 1 cup heavy cream. Fold-in cream to create a soft dough. The dough should be moist, so add more cream if needed. Remove dough to a lightly floured board. Roll in flour and lightly knead about 5-10 times, just to bring the dough together. Roll dough to a 10 x 12 rectangle. Spread the dip to the edges of the dough, sprinkle with pecans. Cut 12 (1 inch) strips on the 12” length. Roll each strip into a cinnamon roll and place in muffin tins. Sprinkle remaining pecans over top of each scone.

Bake in preheated oven for 18-20 minutes. While hot, drizzle more dip over each scone. Remove from muffin tin and serve warm. Yields; 12 scones.

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