Cookies & Cream Scones
If you’ve ever been let down by dry, crumbly scones, these Cookies and Cream Scones are about to change your mind. They’re soft, flaky, and layered in that perfect bakery-style way—no dense, dry texture here. Every bite has little pockets of melty white chocolate and crunchy chocolate cookie pieces, so you get that classic cookies-and-cream flavor all the way through!
I usually use buttermilk in my scone recipes, but this time I didn’t have any on hand. Instead, I whisked together Greek yogurt and milk, and it gave me the perfect thick, creamy, slightly tangy substitute. It worked beautifully here, adding richness and moisture while still keeping those tender, flaky layers.
Cookies & Cream Scones
These cookies and cream scones are soft, flaky, and layered—never dry or dense. Made with a simple Greek yogurt and milk buttermilk substitute, they’re packed with white chocolate chips and chocolate cookie pieces for a rich, bakery-style treat perfect for breakfast or brunch.
Ingredients
- 2½ cups all purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 10 tbsp cold butter grated
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1½ cups white chocolate chips
- 1½ cups crushed Oreo cookies
Instructions
- Preheat oven to 375℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands or mixing spoon until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in 1½ cups white chocolate chips and 1½ cups crushed Oreo cookies; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
- Bake for 22-30 minutes until center is set and edges are golden. Top with crushed Oreo cookie or if desired a glaze of ¼ cup powdered sugar and 1 tbsp milk.
