These biscoff scones are moist, perfectly sweet, and packed with caramelized Biscoff flavor. The cream cheese filling adds a luscious tang, making them irresistible fresh from the oven. Plus, they’re easy to make—no fancy techniques required!
The Ultimate Biscoff Cream Cheese Scones: Better Than Bakery!
Scones hold a special place in my heart—they’re buttery, crumbly, and endlessly adaptable.
Over the years, I’ve shared countless variations, from Oreo Scones and Cranberry Scones to Lemon Scones, Apple Cinnamon Scones, Peanut Butter Scones, and even savory Cheese Scones.
Of course, whenever I spot scones at a bakery, I can’t resist buying them. Once, I tried a Biscoff Scone—caramelized, spiced, and stuffed with cream cheese—but it cost a small fortune. As a true scone enthusiast, I took it as a challenge: “I can make these at home—even better!”
After some experimenting, I nailed it. The result? A moist, tender crumb paired with a luscious cream cheese filling, all wrapped in the warm, spiced flavor of Biscoff cookies. My husband took one bite and said, “These are bakery-level good—you could sell these!”
Like all great scones, this recipe is simple and forgiving—no fancy skills required. Let me show you how to make them!
What is Biscoff?
Biscoff (aka Speculoos) are thin, caramelized Belgian cookies with a unique blend of cinnamon, nutmeg, and brown sugar. They’re famously served with coffee on airlines, but their uses go far beyond that!
It’s often used in desserts like cheesecake and ice cream, and I love incorporating it into my baking. Biscoff’s rich caramel flavor is perfect in so many recipes—whether it’s a Biscoff Cheesecake, Biscoff Mousse, Biscoff Tiramisu, or Biscoff Ice Cream, the possibilities are endless.
Tips for Success
1. Freeze the Cream Cheese Filling
One of the secrets to making this scone recipe a success is freezing the cheese filling. After mixing the cream cheese and sugar, place it in the freezer for about 30-40 minutes. The filling will firm up slightly, which makes it much easier to work with.
2. Use Cold Butter
This is a non-negotiable step for me. Cold butter is crucial for creating those flaky layers that make scones so irresistible. When the butter is cold, it will melt during baking, releasing steam and helping the scones rise.
3. Don‘t Overmix
Stir the dough just until combined. Overworking = tough scones.
4. Bake Until Golden
Cover with foil in the last 5 minutes to avoid over-browning while ensuring the centers cook through.
Why These Stand Out
- Texture: Moist yet crumbly, with crispy edges.
- Flavor: Caramelized Biscoff + tangy cream cheese = addictive.
- Convenience: Freeze well for instant treats later!
Ingredients:
Scone Dough:
- 500g low-protein flour (all-purpose flour will work)
- 60g granulated sugar (adjust to taste)
- 12g baking powder
- 3g salt
- 162g cold unsalted butter (cubed; reduce salt if using salted butter)
- 260g cold milk
- 75g Biscoff cookies (crushed; add more for extra flavor)
Cream Cheese Filling:
- 500g cream cheese (softened)
- 65g granulated sugar
- (Optional: Extra Biscoff cookies for topping)
Instructions:
Prepare the Cheese Filling
Place softened cream cheese in a bowl and add 65g of white sugar.
Use a whisk or spatula to mix until smooth and lump-free, scraping the sides of the bowl to ensure all ingredients are well combined.
Once mixed, place the cheese filling in the freezer for 30-40 minutes to firm up, making it easier to wrap later.
Make the Scone Dough
In a large bowl, combine 500g flour, 60g sugar, 12g baking powder, and 3g salt.
Cut 162g butter into small cubes and add them to the flour mixture. Rub the butter into the flour using your hands until the mixture resembles coarse cornmeal, taking about 3-5 minutes.
Slowly add 260g of milk and mix with your hands until a dough forms and no dry flour remains.
Crush the Biscoff biscuits in a bowl or ziplock bag using a rolling pin or by hand until they are in small pieces.
Add the crushed biscuits to the dough and gently mix to distribute them evenly. Divide the dough into about 50g portions, adjusting the size as preferred.
Shaping and Filling
Take the chilled cheese filling from the freezer and roll it into 30g balls.
Grab a portion of dough and press your finger into the center to create a small indent.
Place one cheese ball in the center of the indent.
Carefully fold the dough around the cheese filling, but don’t completely cover the filling; let the filling peek through. Repeat this step with the remaining dough and filling.
Optional: Place half a Biscoff biscuit on top of each scone before baking for an added touch of caramel flavor.
Baking
Preheat the oven to 175°C (350°F) for 10-15 minutes before baking.
Arrange the scones on a baking tray, ensuring there’s space between each one to prevent sticking during baking.
Bake in the lower part of the oven for 20-25 minutes. In the last 5 minutes, cover the scones with aluminum foil to prevent them from browning too much.
Once baked, remove the tray and let the scones cool on a wire rack.
Storage and Reheating:
If not eating immediately, store the cooled scones in an airtight container or resealable bag and freeze for up to 1-2 months.
To eat, remove the scones from the freezer and thaw at room temperature. Reheat in the microwave on high for 30-60 seconds or in a preheated oven at 150°C (300°F) for 3-5 minutes. They will taste just as fresh as when they were first baked.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, but you’ll need to reduce the amount of salt in the dough.
Can I substitute the Biscoff biscuits?
You can substitute with other cookies or biscuits that you enjoy, but the caramel flavor of Biscoff really adds something special to these scones.
Can I make the scones ahead of time?
Absolutely! You can prepare the scones, freeze them before baking, and then bake them straight from the freezer when you’re ready to enjoy them.
Biscoff Scones with Cream Cheese Filling
Ingredients
Scone Dough:
- 500 g low-protein flour all-purpose flour will work
- 60 g granulated sugar adjust to taste
- 12 g baking powder
- 3 g salt
- 162 g cold unsalted butter cubed; reduce salt if using salted butter
- 260 g cold milk
- 75 g Biscoff cookies crushed; add more for extra flavor
Cream Cheese Filling:
- 500 g cream cheese softened
- 65 g granulated sugar
- Optional: Extra Biscoff cookies for topping
Instructions
Prepare the Cheese Filling
- Place softened cream cheese in a bowl and add 65g of white sugar.
- Use a whisk or spatula to mix until smooth and lump-free, scraping the sides of the bowl to ensure all ingredients are well combined.
- Once mixed, place the cheese filling in the freezer for 30-40 minutes to firm up, making it easier to wrap later.
Make the Scone Dough
- In a large bowl, combine 500g flour, 60g sugar, 12g baking powder, and 3g salt.
- Cut 162g butter into small cubes and add them to the flour mixture. Rub the butter into the flour using your hands until the mixture resembles coarse cornmeal, taking about 3-5 minutes.
- Slowly add 260g of milk and mix with your hands until a dough forms and no dry flour remains.
- Crush the Biscoff biscuits in a bowl or ziplock bag using a rolling pin or by hand until they are in small pieces.
- Add the crushed biscuits to the dough and gently mix to distribute them evenly. Divide the dough into about 50g portions, adjusting the size as preferred.
Shaping and Filling
- Take the chilled cheese filling from the freezer and roll it into 30g balls.
- Grab a portion of dough and press your finger into the center to create a small indent.
- Place one cheese ball in the center of the indent.
- Carefully fold the dough around the cheese filling, but don't completely cover the filling; let the filling peek through. Repeat this step with the remaining dough and filling.
- Optional: Place half a Biscoff biscuit on top of each scone before baking for an added touch of caramel flavor.
Baking
- Preheat the oven to 175°C (350°F) for 10-15 minutes before baking.
- Arrange the scones on a baking tray, ensuring there's space between each one to prevent sticking during baking.
- Bake in the lower part of the oven for 20-25 minutes. In the last 5 minutes, cover the scones with aluminum foil to prevent them from browning too much.
- Once baked, remove the tray and let the scones cool on a wire rack.