Oreo Scones
Serves 8
15 mins prep
25 mins cook
40 mins total
Dark chocolate cream scones made with black cocoa and oreo cookie pieces with a cream spiderweb icing design.
Scones
Icing
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Do ahead
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Or grease and flour a scone pan, if using.
Make the scones
Combine granulated sugar, baking soda, baking powder, salt, black cocoa powder and flour in a large mixing bowl. Whisk thoroughly to combine.
Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the oreo cookie pieces. Toss to coat the cookie pieces in the dry ingredients.
In a separate bowl whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
Working quickly, dump the dough onto a floured surface*. Pat into a 1-inch thick disk. Use a bench scraper or sharp knife to cut into 8 triangle segments.
Place on parchment-lined baking trays. Brush with heavy cream and place more oreo cookie pieces on top.
Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
Whisk together the powdered sugar, vanilla and cream. Start with less cream and add more until you get a consistency you like for piping. It will be on the thicker side.
Make the spider web design (optional)
Pipe three equally-spaced lines from the narrow end of the top of each scone out towards the wider end. In between those lines pipe perpendicular curved lines that connect at the same point on the first lines. Reference the recipe photo for help.
