Oreo scones are a delightful twist on traditional scones, combining the classic crumbly texture with the irresistible crunch and chocolatey flavor of Oreos. Perfect for a kids’ party, these scones are easy to make, fun to eat, and sure to be a crowd-pleaser among little guests and adults alike.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 3/4 cup (180ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 12 Oreo cookies, roughly chopped (about 1 1/2 cups)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough should be shaggy but come together when pressed.
- Fold in the chopped Oreo cookies evenly throughout the dough.
- Turn the dough out onto a lightly floured surface and gently pat it into a 7-inch (18 cm) circle about 1 inch (2.5 cm) thick. Avoid overworking the dough to keep the scones tender.
- Using a sharp knife or bench scraper, cut the circle into 8 equal triangular wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Brush the tops of the scones with a little extra heavy cream to help them brown nicely.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Tips
- Butter temperature: Make sure the butter is very cold before mixing. This helps create flaky layers in the scones.
- Oreo size: Chop the Oreos into medium-sized pieces; too small and they’ll blend in, too large and the scones may fall apart.
- Substitutions: You can substitute heavy cream with full-fat milk plus 1 tablespoon melted butter for a lighter option, but the texture may be less rich.
- Don’t overmix: Overworking the dough can make the scones tough. Mix until just combined for the best crumb.
Serving Suggestions
Serve these Oreo scones warm or at room temperature, perfect for little hands at a party. They pair wonderfully with a glass of cold milk or a cup of hot chocolate. For an extra special treat, offer small bowls of whipped cream or a drizzle of chocolate sauce on the side for dipping. These scones also work well with fresh berries or a scoop of vanilla ice cream for a dessert twist.
Variations
To mix things up, try adding mini chocolate chips or white chocolate chunks along with the Oreos for extra gooey pockets of sweetness. You can also use different flavored sandwich cookies like mint Oreos or golden Oreos to change the flavor profile. For a fun topping, sprinkle the scones with crushed Oreo crumbs or colored sugar before baking. If you want a fruity note, fold in some dried cranberries or chopped strawberries along with the Oreos.
Storage and Reheating
Store leftover Oreo scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 1 month. To reheat, warm the scones in a preheated oven at 350°F (175°C) for 8-10 minutes or microwave for 15-20 seconds until heated through. Avoid reheating for too long to prevent dryness.
Frequently Asked Questions
Can I make these scones dairy-free?
Yes, you can substitute the heavy cream with a full-fat coconut milk or a dairy-free cream alternative. Use a vegan butter substitute instead of regular butter. The texture may be slightly different but still delicious.
Can I use crushed Oreos instead of chopped?
It’s best to chop the Oreos into chunks to maintain texture. Crushed Oreos may blend into the dough and make it too dense or soggy.
Why are my scones tough?
Tough scones usually result from overmixing the dough or using warm butter. Mix just until combined and keep butter cold to achieve a tender crumb.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough up to the point of shaping and cutting, then wrap it tightly and refrigerate for up to 24 hours. Bake fresh when ready for best results.
How do I know when the scones are done baking?
They should be golden brown on top and a toothpick inserted in the center should come out clean. The scones will also feel firm to the touch but still tender inside.
Can I add frosting or glaze to these scones?
While traditional scones aren’t frosted, you can drizzle a simple vanilla or chocolate glaze over cooled scones for extra sweetness, especially for a kids’ party.
With this easy Oreo scones recipe, you can bring a fun and tasty treat to any kids’ party. The perfect balance of crumbly scone texture and Oreo crunch will make these a favorite snack or dessert option that’s quick to prepare and sure to impress.
Enjoy baking and sharing these Oreo scones with your little guests!
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