These Cookies N Cream Scones are just about everything you could want in a sweet scone–they’re not overly sweet, they’re crumbly, and they’re slightly moist. They’re perfectly delicious without any glaze or additional sugar on top. Chock-full with crumbled up pieces of Oreo Cookies, the Cookies N Cream flavor fills every bite of these scones.
It’s no secret by now that I love a scone. They’re like perfect little triangles of happiness all rolled into one baked treat that you can eat for breakfast or dessert. You can enjoy them either alone or with coffee, tea, cocoa, a hot toddy–just about anything.
But have you ever grabbed a scone that ended up being just a bit too dry? You went to take a bite and it just crumbled and fell all over the table and your lap and you needed that cup of coffee to help choke the piece down rather than to just enjoy alongside the scone. These scones are slightly more moist than normal yet still crumbly.
Add to it that these aren’t excessively sweet, and you have a Cookies N Cream Scone that is not only sweet enough to satisfy any sweet tooth, but it will satisfy someone who just wants a slight indulgence without feeling like they’ve consumed pure sugar.
My secrets to making these scones just a bit moist and not overly sweet are simple–sour cream and malted milk powder. The sour cream adds a richness to these scones and holds more moisture than regular milk does while the malted milk powder brings a toasty note of umami to these scones, allowing the chocolate and the cream to stand out as flavors rather than just adding sweetness.
Basically just a two bowl recipe, these scones are easy to throw together, chill, and bake. If you like Oreos (Is there anyone who doesn’t?) these are definitely a must bake!
| Prep Time | 10 minutes |
| Cook Time | 20-23 minutes |
| Passive Time | 10-15 minutes |
| Servings |
scones
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- 2 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 Tbsp malted milk powder
- 1/2 cup salted butter cold and cubed
- 20 Oreos crushed
- 7/8 cup sour cream (3/4 cup + 2 Tbsp or 200mL)
- 1 egg yolk
- 1 tsp vanilla extract
Ingredients
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- Line a medium-to-large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and malted milk powder. Add in the cold butter cubes. Using a pastry cutter, two knives, or your fingers, cut/rub the butter into the dry ingredients. The mixture may be unevenly crumbly, but most of the butter pieces should be pea-sized. Stir in the crumbled Oreo pieces.
- In a small bowl or a liquid measuring cup, whisk together the sour cream, egg yolk, and vanilla extract. Add to the flour mixture. Using a rubber spatula, fold the wet and the dry ingredients together until a shaggy dough forms.
- Dump the dough out onto a lightly floured surface. Using your hands, gently bring the dough together into a large ball. Flatten into a circle about 9 inches across and 1 inch high. Using a knife or a bench scraper, slice into 8 even wedges.
- Place the scones on the prepared baking sheet, making sure to leave space between them, and allow to chill in the freezer for 10-15 minutes.
- While the scones are chilling, preheat the oven to 400°F. Bake 5 minutes then lower the temperature to 350°F and continue to bake for an additional 15-18 minutes, until the the edges of the scones begin to turn a light golden brown and the tops feel firm to the touch. Transfer to a wire rack and eat while still slightly warm or allow to cool.