I found this recipe on another food blog.
- 1 cup heavy cream, cold (we used 35% cream)
- 1 egg
- 2 cups flour
- 3 tablespoons sugar
- 1 tablespoon baking power
- 1/2 teaspoon salt (we didn’t use because we use salted butter)
- 5 tablespoons cold butter, cut into small pieces
- 1 cup crushed Oreos
- 1 cup white chocolate chips (we used semi-sweet)
- Additional cream for brushing scones
1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a small bowl, beat the cream and egg together. Set aside. In a large bowl, whisk together flour, sugar, salt (if using) and baking powder.
3. Add cold butter pieces to flour mixture. Use your fingers to combine. Stop when you have it mostly fixed in, with butter being about pea-sized.
4. Pour cream and egg into flour mixture. Stir until just combined. Add in Oreo chunks and chocolate. Knead by hand until it comes together (original says to do this in the bowl, but we needed the space provided by a floured countertop).
5. (Now it says to turn out dough onto countertop, which we had already done.) Divide dough into two pieces, patting each down into a circle. Cut into wedges. Place wedges on prepared baking sheet and brush with cream.
6. Bake scones 15-18 min (our needed almost 20. The cream on top also made it look like it was still unfinished even when it was cooked through). Cool 10 min before serving.
Verdict: The dough itself was pretty tasteless. The only things giving these scones taste were the Oreos and chocolate chips.