I came across a cookies and cream fruit dip and while I was intrigued with the recipe, I knew I would never use it with fruit. Oh I’m sure it would be a big hit at parties, but normally when I go to parties, I bring dessert. Fattening, great for your taste buds, horrible for your waistline, desserts!
However, I wondered if I could use it in something warm. In the past, I have made scones with a layer of cinnamon in them, so that’s what I did here. Using my Cinnamon Lover’s scone recipe as an inspiration, I made cookies and creme scones. A basic scone loaded with pieces of chopped up cookies, and layered with a cookies and cream schmear (yup, it’s a technical term!). After baking, feel free to top them with a glaze, though they are wonderful without it.
I really think these are too dangerous to eat for breakfast!
Cookies and Cream Scones
Makes 16 scones
2 3/4 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cut into pieces
2 eggs
3/4 + 2 tablespoons half and half, divided
24 Oreo’s, divided (16 whole, 8 finely crushed)
2 tablespoons melted coconut oil (vegetable oil will work also)
To make the cookies and cream schmear:
In a food processor, pulse together 16 Oreo’s and 2 tablespoons melted coconut oil. Once the cookies are finely crushed, stream in 1/4 cup half and half. This will create a thick paste. Stop the food processor and set aside.
To make the scones:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a fork or pastry cutter, cut in the butter until the mixture resembles small pebbles. Stir in the eggs. Add in 1/2 cup + 2 tablespoons half and half and stir until the dough just starts to come together. Add in the 8 crushed Oreo’s.
On a floured surface, dump out dough and gently knead a few times until the dough is smooth and stays together. Roll out into a 10 inch circle (doesn’t have to be exact). Spread on the cookies and cream schmear from the food processor- leaving 1/4 inch all along the edge. Gently fold one side of the dough towards the center, then fold the other side all the way over- like you are making an envelope. This should leave you with more of a rectangle shape. Roll out until it is 6 inches by 16 inches. Cut this into 8, 2 inch squares, then cut each square in half. Transfer scones onto a parchment paper lined cookie sheet. Place scones in the freezer for 15 minutes (this will let the butter harden back up, in order to give the scones a flaky bite).
Preheat oven to 425 degrees. Remove scones from the freezer and bake in a preheated oven for 15 to 20 minutes, or until golden brown. Remove from the oven and let cool. Enjoy!
Made with love, not calories!
