Cookies N Cream Scones
Filled with crushed Oreos, these Cookies N Cream Scones are bound to please just about anyone. These scones are not too sweet, have just the right amount of crumble, and are slightly more moist than you might expect from a scone (but in a good way!). Yields: 8 large scones
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
20-23minutes 10-15minutes
Servings Prep Time
8scones 10minutes
Cook Time Passive Time
20-23minutes 10-15minutes
Ingredients
Instructions
  1. Line a medium-to-large baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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