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Cookies & Cream Scones

1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Land O Lakes Butter, cut into chunks
8 creme-filled chocolate sandwich cookies, chopped
1/3 cup Land O Lakes Half & Half or Fat Free Half & Half
2 Land O Lakes Eggs
1 teaspoon vanilla
1/2 cup powdered sugar
2 tablespoons Land O Lakes Butter, melted
2 teaspoons Land O Lakes Half & Half or Fat Free Half & Half


Heat oven to 400F. Combine flour, sugar, baking powder and salt in bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies. Combine half & half, eggs and vanilla in another bowl; beat with whisk until well mixed. Stir half & half mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth. Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles. Bake 15-18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate. Combine all glaze ingredients in bowl; mix until smooth. Drizzle glaze over warm scones. Serve immediately. Variations: Substitute 1/2 cup dried fruit or 1/2 cup chocolate chips in place of sandwich cookies. Substitute 1 cup all-purpose flour and 3/4 cup whole wheat flour for 1 3/4 cups all-purpose flour.

Source: www.landolakes.com