Description
Soft and flaky Biscoff scones made with cookie butter and crushed cookies. This is an easy bakery style scone recipe ideal for breakfast or dessert.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar, plus 1 teaspoon for topping
- 2 tablespoons light brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ⅜ cup cold half and half
- 1 teaspoon vanilla
- 3 tablespoons Biscoff cookie butter, melted and cooled
- 6 Biscoff cookies, crushed
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients until coarse crumbs form with visible butter pieces.
- Stir in the half and half and vanilla just until the dough begins to come together.
- Gently fold in the melted Biscoff cookie butter and crushed cookies until evenly distributed.
- Turn the dough onto a lightly floured surface and knead gently 5 to 6 times until it holds together.
- Pat the dough into a 1 inch thick circle and cut into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart.
- Brush the tops with a small amount of half and half and sprinkle lightly with granulated sugar.
- Bake for 12 to 15 minutes until puffed and golden brown.
- Cool briefly on a wire rack before serving.
Notes
- Do not overmix once the cookie butter is added or the scones may lose their flaky texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American