Oreo Cookies and Cream Scones | #recipes #scones

Cookies and Cream Scones

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

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Apricot White Chocolate Scones

Happy New Year!  For a special New Year’s Day breakfast, I made these Apriot White Chocolate Scones.  I always forget how quick and easy scones are to make, plus they are much more economical to make at home than to buy them from a local coffee shop.  Tastier too!  The slight tartness of the dried apricots and the sweetness of the white chocolate chips are such a wonderful complement.  I made several changes to the original recipes to lighten it up a bit:  used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour.  The result was a delicious scone with a nice, moist texture (no dry scones here!).

Apricot White Chocolate Scones
Yields: 8 scones
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • ⅓ cup cold butter, cut in pieces (I used light butter)
  • ⅓ cup chopped dried apricots
  • ⅓ cup white chocolate baking chips
  • 1 egg
  • ⅓ cup fat free evaporated milk
  • melted white chocolate and additional chopped apricots, for topping (optional)
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
  2. In a food processor, pulse flours, sugar and baking powder until combined.
  3. Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
  4. Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
  5. Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
  6. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
  7. Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.


Slightly adapted from Betty Crocker

Pumpkin Cinnamon Chip Scones

A few weeks ago, Mike was out for a fun evening with the guys.  Meanwhile, I was home alone (well, Adam was home too, but sleeping).  Of course, I got the itch to bake something.  I found myself with leftover pumpkin and leftover buttermilk, along with some leftover cinnamon chips.  Sounds like I had the makings for the perfect pumpkin scone!

I sent a scone with Mike to take to work the next day. Shortly after he left, the phone rang. It was Mike and he said ‘I’m not sure how you’re going to take this..’    Um, ok?     ‘but I think this scone is the best thing you’ve ever made!’ Yay!  This was my first attempt at making scones, and I am so glad they were a hit!

The cinnamon chips are amazing with the pumpkin in these scones.  I suspect any chips, or even dried fruit, would be good though.  The base recipe is just that good.  I lightened things up by using my baking BFF, light butter.  I used 2 glazes – plain and spiced, and have written the recipe below with the full amount that I used.   While the glazes were really good, truthfully these scones can hold their own sans glaze.  Another time I would use half the amount (or simply go without), because I prefer something a little less desserty.  If glaze is your thing, then have at it, because they were fabulous!

Pumpkin Cinnamon Chip Scones
Yields 8 scones

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup brown sugar, packed
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup (1 stick) light butter, cold and cut into 8 pieces
1/2 cup cinnamon chips (or white chocolate or butterscotch chips)
1/2 cup pumpkin puree
1/2 cup buttermilk
1 teaspoon vanilla extract
Glaze – optional – see recipe below

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
  2. In a food processor, pulse flours, brown sugar, pumpkin pie spice, baking powder and baking soda until combined.  Add cold butter pieces and pulse until combined and butter forms small pea-sized chunks.  Pour into a large bowl and stir in cinnamon chips.
  3. In a separate bowl, whisk together buttermilk, pumpkin, and vanilla.  Add pumpkin mixture to dry ingredients and gently fold until dough comes together.  (be careful not to over mix). 
  4. Transfer dough to prepared baking sheet.  Press and form dough into a 8 to 9-inch round.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and cut into 8 slices.


Plain Glaze:

2 tablespoons skim milk
1 cup powdered sugar

  1. Whisk together milk and sugar until combined.  With a pastry brush, brush glaze over cooled scones.  Repeat until all glaze is used (or until desired coverage is achieved). 

Spiced Glaze:

1 tablespoons skim milk
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice

  1.  Whisk together milk, sugar and pumpkin pie spice.  Pour glaze in a plastic bag.  Cut off a corner of the bag and pipe spiced glaze over scones, as desired. 

Note:  Let glaze(s) set before eating.

Adapted from Annie’s Eats, originally from Joy of Baking