Cookies and Cream Scones
- 2 cups all purpose flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 tsp salt
- 5 tbsp cold unsalted butter cut into small cubes
- 12 oreos
- 1 cup heavy cream
- Oreo Spread (see note for recipe link)
Preheat the oven to 375°F. Combine the flour, baking powder, sugar and salt in a food processor and mix for about 5 seconds to blend together. Add the cubes of butter and blend at high speed about 10-20 seconds until butter becomes crumbs.
Add the cream and process until mixture becomes dough. Add in oreos and mix for another 20-30 seconds until oreos are crushed and spread throughout dough.
Take chunks of dough, form into balls and place onto baking sheet lined with parchment paper to form drop scones. Space about 1 inch apart. Repeat until all dough is used up.
On the tops of the scones, brush with some heavy heavy cream. As an option, you can sprinkle some raw sugar on top too.
Place the scones in the oven. Bake for about 15-20 minutes until edges begin to turn golden. While scones are baking, make the oreo spread. Serve warm or cold.
- Oreo Cookie Spread recipe from Buns in My Oven