Cookies and Cream Scones
Yields: 8 to 10 servings
  • 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)
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. In a separate bowl (or liquid measuring cup) combine buttermilk, egg, and vanilla.
  4. Stir cookies into flour mixture. Next add buttermilk mixture to flour mixture, folding until combined and dough forms a ball.
  5. 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).
Recipe by Alida's Kitchen at