The Best Biscoff Scones Recipe

Buttery Biscoff scones baked with bits of warm cookie butter and finished with a sweet drizzle. These soft, flaky scones are perfect for breakfast or dessert.

Biscoff sometimes you love it or you hate it. But if you're here trying to make these Biscoff scones you must love them as much as I do. A lot of people don't know what Biscoff is so I refer to them as the Delta airlines cookies you get on the airplane, and usually that when they tell me whether or not there a fan or not. 

If your looking for more Biscoff recipes you may love my biscoff brownies and no bake apple cheesecake.

Why you'll love these Biscoff Scones:

• Rich, buttery scones packed with warm, spiced Biscoff flavor in every bite
• Soft, tender centers with perfectly crisp, golden edges
• Easy to make and perfect for breakfast, brunch, or a cozy dessert. Freeze the dough and bake when needed. 

Biscoff Scones Ingredients and Substitutions: 

• Flour: All Purpose Flour works great for these scones. 
• Brown Sugar: Adds sweetness with a caramel flavor and helps keep the scones soft and moist. White sugar can also be used but brown sugar is best! 
• Salt: Balances the sweetness and enhances the flavor.
• Baking Powder: Helps the scones rise and become light and fluffy.
• Eggs: Use large eggs, eggs help bind the scone dough together. 
• Heavy Cream: Creates a tender, rich texture and adds moisture for soft, flaky scones.
• Biscoff Spread:  Provides extra flavor in-between the scone layers. 
• Biscoff Biscuits/Cookies: Add crunch and extra bursts of Biscoff flavor, giving the scones texture and depth.

Let's Bake Biscoff Scones:

Heat the Biscoff spread in the microwave until smooth and pourable. Pour it onto a parchment-lined small baking sheet or cake pan and spread it into a thin layer. Crush Biscoff cookies over the top, then place it in the freezer until firm. It won’t freeze completely solid, but it should be firm enough to break into small chunks. Leave in freezer until needed. This process may take 3 to 4 hours. You can prepare this overnight.

In a large mixing bowl, mix together the flour, brown sugar, baking powder, and salt.

Add the cold, cubed butter and work it into the flour mixture until it resembles pea-sized crumbs.

Break the frozen Biscoff sheet into small pieces and gently mix them into the flour and butter mixture.

In a separate bowl, whisk together the eggs, vanilla extract, and heavy cream. Pour the wet ingredients into the dry ingredients and mix just until the dough comes together.

Turn the dough out onto a lightly floured surface and shape it into an 8-inch round.

Cut into 6–8 wedges, depending on your preferred size, and transfer them to a lined baking sheet. Freeze the scones for 30 minutes.

Preheat the oven to 400°F. 

Once chilled, brush the tops with heavy cream and sprinkle with turbinado sugar. 

Bake for 20–25 minutes in a preheated oven, or until golden brown on the edges and set in the center.

While the scones are baking, prepare the glaze by mixing powdered sugar with heavy cream and melted Biscoff spread until smooth.

Allow the scones to cool slightly and then place on a wire rack to allow them to cool more. Drizzle or glaze the top of each scone as desired.

Enjoy warm scones with a cup of coffee.

​Storage:

Once the Biscoff Scones are at room temperature store them in an airtight container. They can keep for 2 to 3 days on the counter, but I find eating scones within 24 to 48 hours the best. 

Biscoff Scone Tips:

• Make sure to use cold butter for the flakiest texture.
• Don’t overmix the dough. We want tender scones. 
• Freezing before baking helps them hold their shape and rise taller.