There are many ways to eat an Oreo
some like to dunk them in milk,
some like to spit them open and eat the cream filling first.
One thing is for sure they are yummy.
I may or may not be guilty of opening Oreos and eating a whole row before blinking.
They are that good, don’t you agree?
Putting Oreos into these scones is like stuffing them full of complete deliciousness.
The filling ads a smooth and creamy part, then that rich dark chocolate cookie crunch…
well that part is equally delicious.
Then they are topped with a glaze, oh my these do not last long, trust me!
Be sure your butter is ice cold for making scones.
They will come out lighter and fluffier.
Bake them until they are lightly golden.
Covering these in icing was…
well, really smart if I do say so myself.
They tasted AMAZING, like glazed donuts… and well we all know how delicious those are.
- 2 cups flour
- ½ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ½ cup cold butter (diced)
- ½ cup heavy cream
- 1 teaspoon Vanilla Extract
- 2 eggs
- 1½ cups chopped Oreos
- 1 cup powdered sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla
- 2 teaspoons water
- Additional Oreos, chopped finely
- Place flour, sugar, baking powder and salt into food processor along with cold butter.
- Pulse until mixture resembles coarse crumbs.
- Add heavy cream, flavors and eggs, stir until incorporated,
- Roll scone dough ½ inch thick either on floured surface or between floured wax paper.
- Cut with cookie cutter. (dip cookie cutter in flour, so it won’t stick to dough)
- Place scones on parchment lined baking sheet.
- Bake at 400 degrees 8-10 minutes.
- Prepare icing
- Mix powdered sugar along with corn syrup, vanilla and water until smooth and the consistency you can work with. Add water to thin it or powdered sugar to thicken the icing.
- Pour icing onto cooled scones.
- Top with finely chopped Oreos
I NEED to start buying MORE Oreos,
They are addictive!
I recently made an Oreo Cake, did you see it?