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.
TIPS
Use cold ingredients. Extra cold ingredients, especially butter, helps create those signature flaky layers.
Aim for a mix of fine and rough crumbs when crushing the Oreos. This will enhance both the flavor and the texture of the dough.
FAQs
Q: Can I make these ahead of time?
A: Yes, you can prep the dough and keep it in the fridge for up to 24 hours before baking.
Q: How do I store leftovers?
A: Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a freezer safe bag or container for up to 3 months. When ready to eat again, reheat at 300°F for 5–10 minutes to restore the crisp edges.
Q: What if my dough is too sticky to handle?
A: The recipe says it should be sticky, but if it’s unmanageable, chill it in the fridge for 15–20 minutes before shaping. Dust your hands and the cutting surface lightly with flour, but avoid adding too much extra flour to the dough itself, which can lead to toughness.
Cookies & Cream Scones
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.
I made these immediately. They’re SO good!!! Super easy recipe too, I can’t wait to try your other scone recipes. 10/10
Hi Hailey,
I was so sorry to hear about your beloved dog. I am glad to see you able to begin to move forward. On a lighter note, I would like to make the Cookies and Cream scones and note you are using Greek yogurt and milk however in the written recipe you do not make mention of these ingredients. How much of each should I add, 1/2 and 1/2 or another ratio? Thank you, Donna