Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 1 cup (120g) crushed Oreo cookies (about 8 cookies)
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- White icing or royal icing for spiderweb decoration
- Additional Oreos for decoration (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or a fork, cut in the butter until the mixture resembles coarse crumbs.
- Gently fold in the crushed Oreos until evenly distributed.
- Combine the heavy cream and vanilla extract in a separate bowl. Pour into the dry ingredients and stir gently with a spatula until just combined.
- Turn dough onto a floured surface and knead lightly. Pat into a 1-inch thick circle and cut into wedges or use a round cutter.
- Place the scones on the prepared baking sheet and bake for 15-18 minutes, until golden brown.
- Once cooled, decorate with white icing to create spiderweb patterns. Use a piping bag or a fine-tipped decorator for precise designs. Optionally, add a mini Oreo as the “spider”.
Notes
- Store the scones in an airtight container at room temperature for up to 2 days.
- Reheat briefly before serving for best texture.
- Decorate with icing after cooling to prevent smudging.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg