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.