Receta Oreo Scones
Oreo Scones
December 15, 2015 by Angela LeMoine Leave a Comment
I’ve got a new scone recipe for you today and this one is incredible, Oreo Scones!!! I love baking scones, both sweet and savory and I love coming up with new ideas for them. This past weekend I had to make several batches of scones for a gift so I figured while I had all the ingredients I might as well throw together a really fun scones recipe. I found a package of mini Oreos in the pantry and thought YES these will be awesome. I use my regular scone recipe and added the smashed oreos and white chocolate chips… heaven!
My family laughs a bit when I get in the kitchen to start baking scones. I typically make 4 batches at a time… they freeze great and I love having them on hand for a spontaneous coffee & scone date with a friend or for a quick breakfast or dessert. Every time I bake scones I do give myself a little pat on the back.. they are SO good and should I ever hit the lottery or receive a random large donation {a girl can dream right}, I would LOVE to open a little cafe and these scones would definitely be on the menu!
Oreo Scones Author: Angela LeMoine Ingredients
2 cups flour ¼ cup sugar 1 Tbsp baking powder ½ tsp salt ½ cup buttermilk 1 egg 6 Tbsp cold butter, small dice 1 heaping cup smashed oreos 1 cup white chocolate chips, divided egg wash {1 egg whisked with a little water} Instructions
Preheat your oven to 400 degrees. Add the flour, sugar, baking powder and salt to a food processor fit with the dough blade. Add in the cold butter and continue to mix until the butter becomes incorporated and the pieces are about the size of peas. Add the dry mixture to a bowl. Stir in ½ cup of the chocolate chips and the oreos. In a measuring cup mix together the buttermilk and egg. Pour into the dry ingredients and stir with a spoon until the dry ingredients are mostly incorporated.You do not want to overwork the dough. Pour the dough out onto a lightly floured surface {too much flour will leave you with a heavy dense scone}. Gently press together to form into a square or rectangle about 1 inch high. Cut into 6-8 even squares or rectangles. Place onto a lined baking sheet and brush with the egg wash. Bake for approx 22-24 minutes or until lightly golden. Cool completely. In a small bowl add the remaining ½ cup of white chocolate chips. Microwave in :20 second intervals until melted. Drizzle over the cooled scones. 3.5.3208
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