Put your butter in the freezer for about 20 minutes
113 g Unsalted butter
Line a baking sheet with parchment or silicone mat and set aside
Mix together your dry ingredients: flour, sugar, salt, cocoa powder, baking powder, and baking soda and mix with a fork.
280 g AP flour | 50 g Granulated sugar | 2½ tsp Baking powder | ¼ tsp Baking soda | 1 tsp Salt | 20 g Black cocoa
Take your semi-frozen butter out of the freezer, unwrap and drop into your dry ingredients. Cover the sides lightly, then grate it over your flour mix. Fluffing it in to the flour after grating.
Make a well in the center of your ingredients and pour in your cream, vanilla, and beaten egg.
1 tsp Vanilla | 1 large Egg | 180 g Heavy cream
Bring in the sides of the well into the center, forming a rough and shaggy dough.
Pour in your oreos and mix them throughout the dough
100 g Oreos
Try to handle the dough as little as possible, while still bringing into something cohesive. When you have most of the dough forming, you will probably have a little bit of loose flour at the bottom of the bowl. Take that and put it on top of the dough and fold the dough over on itself 2-3 times.
Take your dough and place it on your parchment or silicone. Press it out into about a 1-1½ inch thick disc or square.
Using a sharp knife or bench scraper, cut your dough into 8 wedges or 9 squares. Make sure to cut straight down and not use a sawing motion.
Arrange your scones on the pan with 1-2 inches between them, and then place your baking tray in the freezer.
Preheat your oven to 425°F
When your oven is ready and your scones have been in the freezer for 15-20 minutes, take them out and brush with heavy cream. Place them in the oven on the center rack. As soon as they are in, reduce the temperature to 375°F.
1 tbsp Heavy cream
Bake for about 20-25 minutes, scones will be lightly browned, but due to the color this might be difficult to tell. They should also look dry and smell fragrant.
Remove scones from oven and place on a wire rack to cool.
Store scones in an airtight container for up to 4 days. Reheat in the oven or air fryer, wrapped in tin foil for about 8 minutes at 350. Enjoy!
