Who invented cookie butter? I’m pretty sure it didn’t exist when I was a kid. If it did I’m going to be seriously mad at my mom for hiding it from me. It’s deliciousness should be shared with the world! What’s not to love? Delicious cookie flavor and you can add it to anything! Toast, cake, or you know just eat it from the jar. I will admit I do this often, no shame involved. So obviously I had to try making a cookie butter scone!
This isn’t just a straight cookie butter flavored scone. I mean, it is but instead of it just being like melted throughout – which then doesn’t it just become a giant biscoff cookie? It’s marbled throughout. So you get buttery scone bites and then bites with layers of cookie butter.
What could take this to another level though? I’ll tell you. Biscoff streusel. Whaaaat? Yes. Crumbled biscoff cookies added to a streusel topping. If you love Biscoff cookies these scones are going to be the scones of your dreams because it’s just in every bite in every form.
Now I make these with crunchy cookie butter, but the normal creamy version would be just as good. I know some of my friends didn’t even know there was a crunchy version, and I will admit it is much less common. If you haven’t made scones before, I would start by reading through my Vanilla Cream Scones post which goes much more in depth about the best how-to tips when making scones. These aren’t too different but knowing the basics will still help you get the best scone possible!
- 300 g AP Flour 2½ cups
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Cinnamon
- 50 g Sugar ¼ cup
- ½ cup Unsalted butter
- 1 large Egg beaten
- ¾ cup Heavy Cream cold
- 120 g Cookie Butter ½ cup
- 30 g AP Flour ¼ cup
- 50 g Dark brown sugar ¼ cup – packed
- 8 Biscoff cookies crushed
- 3 tbsp Unsalted butter
- pinch Salt
- Place stick of butter in the freezer for about 20 minutes
- Combine the dry scone ingredients: flour, baking powder, baking soda, cinnamon, salt and mix in a large bowl.
- Remove butter from freezer, and using a coarse grater grate half the stick of butter into the flour mixture. Using a fork, mix and fluff butter into flour. Grate the rest of the stick of butter into the flour and repeat fluffing/mixing.
- Create a well in the center of flour mixture and pour your beaten egg and heavy cream into it.
- Using a fork, push sections of flour into the liquids, creating a very rough mixture.
- When the liquids are mostly incorporated but before dough has come together, add cookie butter into dough in spoonfuls around the bowl.
- Begin to bring the dough together more, distributing the cookie butter while you do. Cookie butter will not be evenly distributed but sort of marbled throughout the dough.
- Empty bowl onto counter and bring the dough together, folding it over on itself 2-3 times, then shaping it into a circle or square that is about 1½" tall.
- Using a bench scraper or knife, cut the dough into 8 equal wedges. When cutting do not use a sawing motion but rather cut down from the top all the way through in one motion.
- Place scones on parchment lined baking sheet and place in the freezer.
- Preheat oven to 425°F
- In a small/medium bowl mix together your crushed biscoff cookies, flour, brown sugar and pinch of salt.
- Melt your 3 tbsp of butter and pour over the streusel dry ingredients.
- Use a fork to mix the mixture together until no dry pieces remain.
- Remove scones from freezer, and place a spoonful of streusel on top of each. I found it easier to use my fingers than a spoon.
- Place scones back in the freezer for another 10-15 minutes.
- Put scones in oven on middle rack, and immediately reduce oven temperature to 375°F.
- Bake scones for about 25 minutes. When scones are ready, remove from oven and place on a wire rack to cool.