Cookies and Cream Scones

These Cookies and Cream Scones are sweet, soft, and perfect for dessert or even brunch!

These Cookies and Cream Scones are sweet, soft, and perfect for dessert or even brunch!





  1. First, cut all of the cookies into quarters (saving 2-3 for later) and preheat your oven to 400° degrees Fahrenheit *(1), then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, and ¼ cup sugar.
  2. Use your hands to crumble one stick of butter into the dry ingredients. *(2)
  3. Next, stir in the 15 cut cookies into the dry ingredients.
  4. Make a well in the center of the dry ingredients and pour the 1/2 cup of half & half and ½ cup French vanilla creamer and gently combine the ingredients so as not to break up the cookies further. *(3)
  5. Freezing/Baking Note. *(4)
  6. Split the scone dough in half, place both halves on a floured surface, and using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. *(5)
  7. Top the disks with the extra cookies (pressing them into the dough) and then cut the dough into triangular shapes with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.
  8. Place the scones in your preheated oven and bake your scones for 20 minutes.
  9. Your Cookies and Cream Scones are done baking when they are lightly golden on top.
  10. Let cool slightly and then top them with a drizzle of icing created by mixing a 2-3 tablespoons of French vanilla creamer and powdered sugar to your desired thickness. *(6)
  11. Keep your Cookies and Cream Scones stored in a loosely sealed container for up to one week. *(7)


  1. *1. If you plan on freezing the dough before baking hold off on preheating your oven.
  2. *2. You want the butter crumbles to be somewhat small, about the size of large peas, and dispersed throughout the dry ingredients.
  3. *3. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
  4. *4. You can go ahead and shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice and cold. That way when the scones bake there will be yummy pockets of butter in your scones!
  5. *5. The ones pictured are mini Cookies and Cream Scones.
  6. *6. For a thicker icing add more powdered sugar. For thinner add more vanilla creamer.
  7. *7. When left in a sealed container the scones become too moist.
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