Oreo scones with cream cheese combine the crumbly, buttery texture of traditional scones with the rich tang of cream cheese and the unmistakable crunch of Oreo cookies. This recipe is perfect for those who want a decadent breakfast or afternoon snack that feels indulgent yet easy to make. The cream cheese adds moisture and tenderness, making these scones soft inside while the Oreo pieces provide delightful bursts of chocolatey flavor.
Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cubed
- 4 ounces (115g) cream cheese, cold and cubed
- 1 large egg
- 3/4 cup (180ml) heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 12 Oreo cookies, roughly chopped (about 1 1/4 cups)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold butter and cream cheese cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter and cream cheese into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Be careful not to overwork the dough to keep the scones tender.
- In a small bowl, whisk together the egg, heavy cream, and vanilla extract until smooth.
- Pour the wet ingredients into the flour mixture. Gently fold with a spatula or wooden spoon until the dough starts coming together but still slightly shaggy.
- Fold in the chopped Oreo cookies, distributing them evenly without crushing them too much.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 to 4 times to bring it fully together. Pat the dough into a circle about 8 inches (20 cm) in diameter and approximately 1 inch (2.5 cm) thick.
- Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops lightly with a little heavy cream to encourage browning.
- Bake in the preheated oven for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Butter and cream cheese temperature: Keep both cold until mixing to ensure flaky, tender scones. Softened or warm butter will result in dense scones.
- Don’t overmix: Overworking the dough can develop gluten, making scones tough. Mix just until combined.
- Substitution: For a lighter option, you can replace half the heavy cream with whole milk, but the scones will be slightly less rich.
- Oreo variations: Use double-stuffed Oreos for extra creaminess or Golden Oreos for a different flavor twist.
Serving Suggestions
Serve these Oreo cream cheese scones warm or at room temperature. They pair beautifully with a cup of strong coffee, hot tea, or even a cold glass of milk. For an extra indulgent treat, spread a little softened cream cheese or mascarpone on top, or drizzle with a simple vanilla glaze made from powdered sugar and milk. They also work well alongside fresh berries or a dollop of whipped cream for a brunch spread.
Variations
To customize your Oreo scones, try adding a handful of mini chocolate chips or white chocolate chunks for extra bursts of sweetness. You can also fold in chopped nuts like pecans or walnuts for crunch and depth. For a more decadent version, swirl in some chocolate ganache before baking or drizzle melted chocolate over the cooled scones. If you want a fruit twist, adding freeze-dried strawberries or raspberries complements the chocolate flavor nicely.
Storage and Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days or freeze for up to 3 months. When freezing, wrap each scone tightly in plastic wrap and place in a freezer-safe bag. To reheat, thaw at room temperature if frozen, then warm in a 325°F (160°C) oven for 5-7 minutes or microwave for about 20 seconds until heated through but not rubbery. Avoid overheating, which can dry them out.
Frequently Asked Questions
Can I make these scones dairy-free?
Yes, you can substitute the butter and cream cheese with dairy-free alternatives such as vegan butter and vegan cream cheese. Use a non-dairy milk like almond or oat milk in place of heavy cream, though the texture may be slightly different—expect a less rich but still tasty scone.
How do I prevent scones from becoming dry?
Using cold butter and cream cheese and not overmixing the dough helps maintain moisture and tenderness. Also, avoid overbaking; scones should be lightly golden and just cooked through. Adding cream cheese adds extra moisture compared to traditional scones, which helps keep them soft longer.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough, shape it into wedges, and store it covered in the refrigerator for up to 24 hours before baking. This can improve the flavor as the flour hydrates and the butter firms up, leading to flakier scones. Just bake them straight from the fridge, adding a minute or two to the baking time if needed.
Why is the cream cheese in the dough?
Cream cheese adds richness and moisture to the scones, resulting in a softer, more tender crumb compared to standard scones made only with butter. It also contributes a subtle tang that balances the sweetness of the Oreos, enhancing the overall flavor complexity.
Can I use other cookies instead of Oreos?
Yes, you can swap Oreos for other sandwich cookies or chocolate chip cookies depending on your preference. Just chop them roughly and fold them into the dough. Keep in mind that different cookies will alter the flavor and texture, so choose ones that hold up well to baking.
Is it necessary to brush the tops with cream before baking?
Brushing with cream or milk helps the scones develop a golden, shiny crust. You can skip this step if desired, but your scones may look paler and less glossy. For a sweeter finish, you can also brush with a simple egg wash or glaze after baking.
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