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Scrumptious Scones

Scrumptious Scones

September 28, 2009
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scones-14304_00-copyTrue confessions: I have a weakness for lattes. In any other form, I avoid caffeine - I don't drink soda or energy drinks - but put a nice, hot vanilla latte in front of me and I can't say "No".

With that said, you can understand why I have a soft spot for (and probably from) any food designed to partner with a warm morning beverage. So, when I decided to tackle Cookies & Cream Scones this week, I knew that (regardless of my complete lack of scone experience) this would be a good recipe to add to my repertoire.

First,  heat the oven to 400 degrees F.  While the oven is warming up, combine all of the dry ingredients.

Dry mixture

Next, cut in the butter with a pastry blender or two knives (which I now can manage with ease, due to my apple crisp-making experience!).

Cutting in the Butter

Once the criss-crossing was done, my mixture looked like this (hopefully that's the way it was supposed to look!).


Next, crunch up the cookie sandwiches (though I don't have children, I'd say this is a good step to invite kids to get involved - who doesn't like to do a little demolition?). Just put the cookies in a plastic bag that you can seal in order to keep things tidy. If you would like the cookies to be crushed more finely, use a rolling pin. Or, to leave them a little chunkier - like I did - just use the heel of your hand. When you're done, add half of the cookie crumbs to the dry mixture.

Crush Cookies

In a separate bowl, whisk together your "wet" ingredients - whipping cream, eggs and vanilla. Once it's thoroughly combined, add it to the bowl of dry ingredients and stir just until the combination is moist.

Mixture 2

Dust some flour on a cutting board and then turn your dough out of the bowl and on to the floured surface. Knead the dough 8-10 times until it's smooth.

Kneading dough

Lightly grease your baking sheet, and then plop the dough onto it. Now, spread the dough out into an 8-inch square. Admittedly, I got a little confused at this point because I made only 8 giant scones. What you're really supposed to do is score 9 squares into the dough (like a tic-tac-toe board), then score each square diagonally to make 18 mini scones total. Press the remaining cookie crumbs into the top of the dough, and put the pan in the oven for 15-18 minutes (until scones are lightly browned).

Dough shaped

While the scones are baking, combine your glaze ingredients - powdered sugar,  butter and LAND O LAKES® Traditional Half & Half or Fat Free Half & Half . As usual, I cut calorie corners by going with the LAND O LAKES® Fat Free Half & Half. The glaze was still fabulous!

Scone Glaze

Remove the scones from the oven and let them cool for 10 minutes. Cut along the score lines.

Scones coming out of oven

For the finishing touch, drizzle  the warm glaze over each scone. Serve, and enjoy with your favorite hot beverage... of course, you'll find me cozied up with my latte!

Scone Completed

Try these Cookies & Cream Scones for yourself and then rate and review them. Your comments are always welcome here, too!  And, join us again on Thursday when Liz will be sharing how to make a cookie that's perfect for the fall.

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I'lllcome back later to look at the scone recipes. But first, a question. I bought a mousse mix which called for 2 cups of 35% butterfat cream. I looked at your cartons but could not find any info about butterfat. How do I know which product to buy?

Posted April 01, 2015 by Nancy
Test Kitchen Comment
From: mallory
Hi Nancy, we would suggest using heavy whipping cream - ours is 36-48% butterfat but will still work well in your mousse mix. Hope this helps!
Posted April 02, 2015