Chunks of crème-filled chocolate cookies add flavor and crunch to these mini scones.
Story Behind the Recipe
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1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes® Butter, cut into chunks
8 crème-filled chocolate sandwich cookies, chopped
1/3 cup Land O Lakes® Half & Half
2 large Land O Lakes® Eggs
1 teaspoon vanilla
1/2 cup powdered sugar
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons Land O Lakes® Half & Half
Heat oven to 400°F.
Combine flour, sugar, baking powder and salt in bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.
Combine half & half, eggs and vanilla in another bowl; beat with whisk until well mixed. Stir half & half mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth.
Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.
Bake 15-18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.
Combine all glaze ingredients in bowl; mix until smooth. Drizzle glaze over warm scones. Serve immediately.
Read the Story Behind the Recipe
- Scones can be frozen. Wrap in plastic food wrap; place into freezer bag. Freeze up to 2 months. To thaw, let stand at room temperature for 1 hour. Heat oven to 350°F. Wrap scones in aluminum foil. Bake 7-8 minutes or until warm.
Variations: Substitute 1/2 cup dried fruit or 1/2 cup chocolate chips in place of sandwich cookies. Substitute 1 cup all-purpose flour and ¾ cup whole wheat flour for 1 3/4 cups all-purpose flour.