Cookies and Cream Scones

August 6, 2014 ·

Cookies and Cream Scones are light, buttermilk scones studded with chunks of cream-filled chocolate cookies!

Oreo Cookies and Cream Scones | alidaskitchen.com #recipes #scones

Pastries, muffins, doughnuts and scones are often enjoyed as a delicious breakfast treat. However sometimes I find there is a grey area as to whether or not those treats actually qualify as breakfast. They may not quite be dessert either, but perhaps more suitable for an afternoon treat, such as an old-fashioned afternoon tea. At least that is what I envisioned while putting a modern twist on a traditional scone recipe for these Cookies and Cream Scones!

Cookies and Cream Scones are a light, buttermilk scone recipe studded with cream-filled chocolate cookies in every bite. I cut the cookies into quarters so there would be big chunks of cookies throughout the scones. The base recipe is not too sweet, so the cookies are a tasty addition. Plus they add a visually striking touch as well! For a sweet little sparkle and crunch, I also sprinkled a little sugar over the top of the dough before baking.

Cookies and Cream Scones

Yields: 8 to 10 servings

Ingredients

2 cups all-purpose flour
¼ cup sugar (I used Tate+Lyle® Organic Pure Cane Sugar), plus additional for topping
1 tablespoon baking powder
pinch salt
4 tablespoons cold butter, cut into small pieces
¾ cup buttermilk
1 egg
1 teaspoon vanilla extract
16 cream-filled chocolate cookies, cut into quarters (I used Oreos)

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In food processor, combine flour, sugar, baking powder and salt. Add cold butter and pulse until pea-sized crumbs form. Pour into a large mixing bowl.
In a separate bowl (or liquid measuring cup) combine buttermilk, egg, and vanilla.
Stir cookies into flour mixture. Next add buttermilk mixture to flour mixture, folding until combined and dough forms a ball.
Put dough on prepared cookie sheet and press to form a 9-inch circle. Sprinkle the top with sugar, if desired. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into 8 to 10 wedges (a pizza cutter works well for this).

In this recipe, I actually used a special sugar (new to me and new to the U.S.)–a trusted British brand, Tate+Lyle® Fairtrade Certified Sugars.

Tate+Lyle® Fairtrade Certified Sugars is now available in the U.S. with Organic Pure Cane Sugar, Organic Turbinado Raw Cane Sugar and Natural Pure Cane Sugar. Tate+Lyle® Sugars has graced Britain’s finest tables, including those of royalty, making it an integral part of England’s epicurean history for over 130 years. It seems fitting to use a British sugar for a scone recipe perfect to serve for afternoon tea, don’t you think? These delightful British sugars are available at Walmart. Keep an eye out for their new Tate+Lyle® Gourmet Flavored Beverage Syrups that are coming soon in Fall 2014 for brightening up coffee and tea time!

Like Tate+Lyle® on Facebook and join their email list for inspiring recipes and special offers from Tate+Lyle® Sugars. Now available at Walmart.

For a chance to win a $100 Walmart Gift Card, simply leave a comment on this post letting me know What is your favorite treat to enjoy for an afternoon tea?

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