Ingrédients pour Cookies And Cream Scones
- All Purpose Flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Cream Filled Chocolate Sandwich Cookies
- 1/2 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- Fat Free Half And Half
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Comment préparer Cookies And Cream Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup of the chopped cookies.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently 8-10 times until it comes together.
- Pat the dough into an 8-inch square on the prepared baking sheet.
- Press the remaining 1/2 cup of chopped cookies onto the top of the dough.
- Score the dough into 9 equal squares, then score each square diagonally to create 18 triangles.
- Bake for 15-18 minutes, or until the scones are lightly golden brown.
- Let the scones cool on the baking sheet for 10 minutes before carefully cutting along the score lines to separate.
- While the scones are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, melted butter, and half-and-half until smooth. Add more half-and-half if needed to reach desired consistency.
- Drizzle the glaze over the warm scones.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
53g
Fat
31g
Carbs
9g
