I had a hankering for scones.
The problem with scones is how clearly designated they are to breakfast.. and maybe tea time. I often choose to smudge the meal lines, eating pancakes for dinner or cereal for dessert.. (mmm chocolate cheerios…) but something about the standard scone makes it so very breakfast for me. Perhaps it’s how “proper” a scone feels and its association with Britain. If you’re not eating it at breakfast, there better be a teacup in your other hand, or somewhere out there the Queen would just know, a frown slowly drifting across her face.
Perhaps I’m being a little theatrical here, but just to be safe, what if you could do something to change this view? Jazzed it up some so it would already be a little more laid back and little less proper by the time you got to it. Something that said, nuh uh, no tea drinking with me, you need milk. Maybe even some black coffee. Or tea if you really want to… y’know, whatever, s’cool. What could possibly give it this laid back attitude?
Oreos. And maybe a little white chocolate.
I love scones and when I came across a recipe for Cookies ‘n Cream Scones, it hit me in all the ways I was looking for. It was a scone, but felt more like a dessert masquerading as a scone. The best of both worlds.
Oreos. To be honest, I don’t think I really needed to say anything after that word.
Cookies ‘n Cream Scones
- 1 cup cold heavy cream
- 1 large egg
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 cup crushed Oreos (I chopped my Oreos for more distinct chunks)
- 1 cup white chocolate chunks or chips
- Additional cream for brushing the scones (about 3 tablespoons)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.
- In a small bowl or glass measuring cup, mix 1 cup heavy cream and egg together with a fork. Set aside. In a large bowl, whisk together the flour, sugar, salt and baking powder.
- Add the cold butter pieces to the flour mixture. Use your fingers to rub in and combine the butter into the flour mixture. Stop mixing when the butter is mostly mixed in. You want to have small butter chunks that are about the size of peas.
- Pour the cream and egg mixture over the flour/butter mixture. Using a fork, stir until everything just comes together. Don’t over mix. Add in the Oreo chunks and white chocolate. Keeping the dough in the bowl, knead it by hand just until it comes together.
- Lightly dust a clean countertop with flour. Remove the dough from the bowl and place on counter. Divide the dough into two large pieces. Working with one piece at a time, pat the dough into a circle. Cut it into wedges. Repeat with the other piece. Place scones on baking sheet and lightly brush with additional cream.
- Bake the scones for 15-18 minutes, or until the scones are firm. Transfer scones to a wire rack and cool for 10 minutes before serving.
Scones are best the day they are made. Serve with a cold glass of milk or top the scones off with cookies n cream ice cream for an indulgent dessert.
Makes 10-12 scones