Biscoff Scones
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.
Ingredients
Biscoff Scones
- 3 cups All Purpose Flour
- ⅓ cup Light or Dark Brown Sugar
- 1 teaspoon Sea Salt
- 1 tablespoon Baking Powder
- 4 ounces Unsalted butter Cold
- 2 large Eggs cold
- ½ cup Heavy Cream Cold
- 2 to 3 tablespoon Heavy cream brushing on top
- ¼ cup Turbinado sugar Topping
Biscoff Bark
- ½ cup Biscoff Spread melted
- 5-6 cookies Biscoff Cookies crumbled
Biscoff Glaze
- 1 cup Powdered Sugar
- 2 tablespoon Heavy Cream
- 2 tablespoon Biscoff Spread melted
- Biscoff Cookies Additional to sprinkle on top
Instructions
Biscoff Bark
- Heat Biscoff spread in the microwave until smooth and pourable. Spread onto a parchment-lined baking sheet or small pan. Sprinkle crushed Biscoff cookies over the top and freeze until firm enough to break into chunks. (This process takes a couple of hours 3 to 4 or overnight) Set aside.
Biscoff Scone Dough
- In a large bowl, mix flour, brown sugar, baking powder, and salt. Cut in cold, cubed butter until the mixture resembles pea-sized crumbs. Stir in the frozen Biscoff pieces.
- In a separate bowl, whisk eggs, vanilla, and heavy cream. Add to dry ingredients and mix just until a dough forms.
- Turn dough onto a lightly floured surface and shape into an 8-inch round. Cut into 6–8 wedges and place on a lined baking sheet. Freeze for 30 minutes.
- Preheat oven to 400°F. Brush tops with additional heavy cream and sprinkle with turbinado sugar. Bake 20–25 minutes, until golden and set.
- For the glaze, mix powdered sugar, heavy cream, and melted Biscoff until smooth. Cool scones slightly, then drizzle with glaze.
- Serve warm.
This helps the butter stay solid in the oven, which creates taller, flakier scones with better layers and prevents spreading.
Notes
Tip:
Bake what is needed and freeze the rest for later. Scones are best the day they are baked!
Tried this recipe?Let us know how it was!