I really enjoyed the Chocolate Chip Cookie Scones that I made not too long ago, so I was inspired to do another cookie-meets-scone merger starting with an entirely different type of cookie: Oreos (or other similar sandwich cookies). These cookies find their way into all kinds of other desserts, from ice creams to cakes to give them a cookies n’ cream flavor that is so distinctive that it could almost be its own flavor category, like chocolate or vanillla. Needless to say, if there is a cookies n’ cream ice cream, there can certainly be a cookies n’ cream scone!
These scones start out with the dough I usually use as my basic scone recipe. I added a little more sugar than I usually do to highlight the sweetness of the cookies, and I also added in more vanilla to emphasize the vanilla cream filling that the cookies have. I used 1 1/2 cups of crushed oreo-type cookies – I actually used Trader Joe’s Jo-Jos for this batch, so feel free to use other brands of similar cookies – and kneaded them into the dough to distribute the cookies n’ cream bits.
The finished scones turned out great! They were sweet and tender, with a lot of flavor from the chocolate cookies and both the vanilla cream and the vanilla extract. There was no need for butter or jam with these; they are sweet enough to enjoy on their own just as they are, which makes them the perfect scone for snacking on during the afternoon when you want a little pick-me-up or if you want a less obvious dessert than chocolate cake after dinner. Store any leftovers in an airtight container and save them for snacking the next day, too.
Cookies n’ Cream Scones
2 cups all purpose flour
6 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
2/3 cup milk, plus extra as needed
2 1/2 tsp vanilla extract
1 1/2 cups chopped Oreo-type cookies
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk and vanilla extract and stir until dough comes together. Add an additional tablespoon or two of extra milk if dough is too dry to come together easily, but dough should still be firm enough to handle. Knead in Oreo cookie pieces until very well distributed. Don’t worry if the cookies break up as you work them in.
Turn dough out onto a lightly floured surface and divide dough into two balls. Press each ball into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 16-19 minutes, until scones are golden brown. Allow to cool slightly before serving.
Makes 8 scones.