These Oreo scones are soft, fluffy, and filled with Oreo goodness, making them the perfect treat for any occasion. Best of all, you don’t need any fancy ingredients or complicated techniques to make them
Oreo Scones Recipe
I’ve always been a huge fan of Oreo cookies—they’re so versatile and can be transformed into so many delicious desserts!
From Oreo Mochi and Oreo Tiramisu to Oreo Ice Cream, the possibilities are endless.
That got me thinking: why not add Oreo to one of my favorite baked treats—scones?
Scones are incredibly easy to make, and I’ve shared quite a few variations over time. You might have seen my recipes for lemon scones, apple cinnamon scones, peanut butter scones, and cheese scones.
Each variation has its own unique charm, but I couldn’t help but wonder how Oreo would work in this classic recipe.
So, I decided to experiment, and the result was absolutely amazing! The rich, chocolatey flavor of Oreo crumbs paired perfectly with the tender, buttery texture of the scones.
It’s like having a cookie and a scone in one bite—what’s not to love?
If you’re a fan of Oreo or just looking for a fun twist on traditional scones, this recipe is a must-try. Trust me, you won’t regret it!
Why you‘ll love this recipe
- Soft, fluffy texture with a delicious crunch from the Oreo pieces
- Quick and simple to make, even for beginners
- Perfect for breakfast, tea time, or just a sweet treat
- It can be customized with more or less Oreos depending on your taste
Ingredients:
- 200g cake flour (low-gluten flour)
- 4g baking powder
- 40g sugar
- 105g heavy cream
- 1 egg
- 20g corn oil
- 70g crushed Oreos
- Flour (for dusting)
- 1 egg yolk (for glazing)
Instructions:
Mix dry ingredients: In a large bowl, combine 200g cake flour, 4g baking powder, and 40g sugar. Stir well with chopsticks to ensure the dry ingredients are evenly distributed.
Add wet ingredients: Add 105g heavy cream and 1 egg to the dry ingredients. Use a spatula to gently fold the mixture until no dry flour remains, forming a moist dough. Be careful not to overmix to avoid developing gluten.
Add corn oil: Pour in 20g corn oil and continue mixing with the spatula until the oil is fully incorporated, making the dough more moist.
Add crushed Oreos: Add 70g crushed Oreos to the dough and mix evenly using your hands or the spatula, ensuring the Oreos are evenly distributed throughout the dough.
Dough handling and refrigeration: Sprinkle a thin layer of flour on the countertop. Place the dough on the floured surface, then dust the dough with more flour. Use a rolling pin to gently flatten the dough. Sprinkle some more flour, cut the flattened dough into 4 pieces, stack them on top of each other, and flatten again using the rolling pin. Repeat the process of dusting, cutting, stacking, and flattening one more time. Afterward, wrap the dough in plastic wrap and refrigerate for 30 minutes to relax and firm up the dough for easier handling.
Shaping and egg wash: Remove the dough from the refrigerator and roll it out on a floured surface to a thickness of 1cm. Use a round cutter or any preferred shape to cut the dough into scone shapes. Place the scone dough on a baking tray and brush the tops with a thin layer of egg yolk.
Bake the scones: Bake in the preheated oven for 25 minutes. Keep an eye on the scones as they bake. When the tops turn golden brown and the scones feel slightly firm when pressed, they are done.
Cool and enjoy: Remove the scones from the oven and allow them to cool on a wire rack. They taste best when cooled, soft and fluffy with the sweet aroma of Oreos. Enjoy!
Frequently Asked Questions:
Can I use regular all-purpose flour instead of cake flour?
Cake flour is preferred for its softer texture, but you can use all-purpose flour if that’s what you have. The scones might be slightly denser, but still delicious!
Can I add more Oreos?
Absolutely! If you love Oreos, feel free to add extra crushed pieces. Just be careful not to add too much, or the dough might become too crumbly.
Can I make these scones in advance?
Yes! You can prepare the dough ahead of time, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. Just be sure to bake them fresh when you’re ready.
Can I substitute the corn oil with another oil?
You can use vegetable oil or even melted butter as a substitute for the corn oil.
Oreo Scones: A Crunchy Twist on a Classic
Ingredients
- 200 g cake flour low-gluten flour
- 4 g baking powder
- 40 g sugar
- 105 g heavy cream
- 1 egg
- 20 g corn oil
- 70 g crushed Oreos
- Flour for dusting
- 1 egg yolk for glazing
Instructions
- Mix dry ingredients: In a large bowl, combine 200g cake flour, 4g baking powder, and 40g sugar. Stir well with chopsticks to ensure the dry ingredients are evenly distributed.
- Add wet ingredients: Add 105g heavy cream and 1 egg to the dry ingredients. Use a spatula to gently fold the mixture until no dry flour remains, forming a moist dough. Be careful not to overmix to avoid developing gluten.
- Add corn oil: Pour in 20g corn oil and continue mixing with the spatula until the oil is fully incorporated, making the dough more moist.
- Add crushed Oreos: Add 70g crushed Oreos to the dough and mix evenly using your hands or the spatula, ensuring the Oreos are evenly distributed throughout the dough.
- Dough handling and refrigeration: Sprinkle a thin layer of flour on the countertop. Place the dough on the floured surface, then dust the dough with more flour. Use a rolling pin to gently flatten the dough. Sprinkle some more flour, cut the flattened dough into 4 pieces, stack them on top of each other, and flatten again using the rolling pin. Repeat the process of dusting, cutting, stacking, and flattening one more time. Afterward, wrap the dough in plastic wrap and refrigerate for 30 minutes to relax and firm up the dough for easier handling.
- Shaping and egg wash: Remove the dough from the refrigerator and roll it out on a floured surface to a thickness of 1cm. Use a round cutter or any preferred shape to cut the dough into scone shapes. Place the scone dough on a baking tray and brush the tops with a thin layer of egg yolk.
- Bake the scones: Bake in the preheated oven for 25 minutes. Keep an eye on the scones as they bake. When the tops turn golden brown and the scones feel slightly firm when pressed, they are done.
- Cool and enjoy: Remove the scones from the oven and allow them to cool on a wire rack. They taste best when cooled, soft and fluffy with the sweet aroma of Oreos. Enjoy!