Biscoff Cookie Butter Scones
Biscoff Cookie Butter Scones
These Biscoff Cookie Butter Scones are soft, buttery, and tender with warm cinnamon-spiced cookie butter flavor in every bite. Made with creamy Biscoff cookie butter and pieces of crunchy Biscoff cookies, these bakery-style scones are finished with a sweet cookie butter drizzle and plenty of crushed cookies on top.
If you love cookie butter, these scones might become your new favorite way to use it.
They’re rich without being overly sweet, wonderfully tender in the center, and slightly crisp and golden around the edges. The warm caramelized spice flavor of Biscoff cookies makes them especially delicious with a hot cup of coffee.
And that cookie butter drizzle on top? Don’t skip it.
Why You’ll Love These Cookie Butter Scones
There is something about Biscoff cookie butter that works perfectly in a scone.
Traditional scones have a buttery, lightly sweet flavor, which gives the caramel and cinnamon notes in the cookie butter a chance to stand out.
These scones have:
- Soft, tender centers
- Buttery, golden edges
- Biscoff cookie butter in the dough
- Crushed Biscoff cookies throughout
- A creamy cookie butter drizzle
- Crunchy cookie crumbs on top
They look like something you’d find in a bakery but are surprisingly simple to make at home.
Biscoff Cookie Butter Scones Recipe
Servings: 8 scones
Prep Time: 20 minutes
Chill Time: 20 minutes
Bake Time: 18–22 minutes
Total Time: About 1 hour
Ingredients
For the Scones
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/3 cup creamy Biscoff cookie butter
- 3/4 cup cold heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 8 Biscoff cookies, roughly chopped
For Brushing
- 2 tablespoons heavy cream
- 1 tablespoon coarse sugar, optional
Cookie Butter Drizzle
- 1/3 cup creamy Biscoff cookie butter
- 1/2 cup powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
For Topping
- 3–4 Biscoff cookies, crushed
How to Make Cookie Butter Scones
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour mixture until you have coarse crumbs with some pea-sized pieces of butter remaining.
Those little pieces of cold butter are important. As the scones bake, the butter creates steam and helps give them a tender, flaky texture.
Add the Cookie Butter
Add the cookie butter to the flour mixture.
Gently work it into the dry ingredients. You don’t need it completely incorporated. Small streaks of cookie butter throughout the dough are delicious.
Stir in the chopped Biscoff cookies.
Add the Wet Ingredients
In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla.
Pour the mixture into the dry ingredients.
Gently stir just until the dough begins to come together.
Be careful not to overmix.
The dough may look slightly shaggy, and that’s exactly what you want.
If it seems unusually dry, add another tablespoon of heavy cream.
Shape the Scones
Turn the dough onto a lightly floured surface.
Gently bring it together with your hands and shape it into a round disc approximately 1 inch thick.
Don’t knead the dough like bread dough. The less you handle it, the more tender your scones will be.
Cut the disc into 8 wedges, just like you’re cutting a pizza.
Transfer the wedges to the prepared baking sheet, leaving a little space between each one.
Chill Before Baking
Place the baking sheet in the refrigerator for about 20 minutes.
This step helps re-chill the butter after the dough has been handled and helps the scones hold their shape in the oven.
While the scones chill, make sure your oven is fully preheated.
Bake
Brush the tops of the chilled scones lightly with heavy cream.
If desired, sprinkle a little coarse sugar over the tops.
Bake at 400°F for 18–22 minutes, or until the scones are risen and lightly golden around the edges.
Transfer them to a wire rack and allow them to cool before adding the drizzle.
Make the Cookie Butter Drizzle
Place the cookie butter in a microwave-safe bowl and warm it for approximately 10–15 seconds, just until softened.
Whisk in the powdered sugar, vanilla, and 2 tablespoons of heavy cream.
Add additional cream a little at a time until you have a smooth drizzle consistency.
You want the glaze thin enough to drizzle beautifully over the scones but thick enough that it doesn’t disappear into them.
Decorate the Scones
Once the scones have cooled, generously drizzle the cookie butter glaze back and forth over the tops.
Immediately sprinkle crushed Biscoff cookies over the glaze.
For an extra bakery-style finish, crumble some cookies very finely and leave a few slightly larger pieces for texture.
Allow the drizzle to set for a few minutes before serving.
What Is Cookie Butter?
Cookie butter is a creamy spread made from crushed spiced cookies.
Biscoff cookie butter is made with the same caramelized biscuits often served alongside coffee. The flavor is warm, slightly caramelized, and gently spiced with cinnamon.
Its texture is similar to a creamy spread, making it easy to incorporate into desserts, cheesecakes, frostings, and baked goods.
And it is especially good in these homemade scones.
The Secret to Soft, Flaky Scones
There are a few simple tricks that make a big difference when making homemade scones.
Keep everything cold. Cold butter and cold heavy cream help create a flaky texture.
Don’t overmix the dough. Mix only until everything begins to come together. Overworking scone dough can make the finished scones tough.
Leave visible pieces of butter. You don’t want to completely blend the butter into the flour.
Chill before baking. Even 20 minutes in the refrigerator helps the scones hold their shape and gives the butter time to firm back up.
Don’t overbake them. Take the scones out when they’re lightly golden. They’ll continue to set as they cool.
Can I Make These Ahead of Time?
Yes.
One of the easiest ways to prepare these scones ahead is to make and shape the dough the night before.
Arrange the unbaked scones on a parchment-lined baking sheet, cover, and refrigerate overnight.
The next morning, brush them with cream and bake as directed.
You can also freeze the unbaked scones.
Freeze the individual wedges on a baking sheet until firm, then transfer them to a freezer-safe container or bag.
They can be baked from frozen; they’ll simply need a few extra minutes in the oven.
How to Store Cookie Butter Scones
Store leftover scones in an airtight container at room temperature for about 2 days.
For longer storage, keep them refrigerated and warm them briefly before serving.
If you’re making them ahead for a party or brunch, I recommend waiting to add the cookie butter drizzle and cookie crumbs until closer to serving. This keeps the cookie topping looking fresh and gives you that pretty bakery-style finish.
What to Serve with Biscoff Scones
These scones practically beg for a cup of coffee.
Serve them for breakfast or brunch alongside hot coffee, a latte, cappuccino, or cold brew.
They’re also delicious as an afternoon treat with tea.
For a holiday breakfast or brunch spread, pair them with fresh fruit, cinnamon rolls, muffins, and other breakfast pastries.
The Perfect Scone for Cookie Butter Lovers
If there’s a jar of Biscoff cookie butter sitting in your pantry, this is one recipe worth making with it.
The buttery scone itself isn’t overwhelmingly sweet, so the cookie butter and caramelized cookie pieces really stand out. Then the drizzle adds just enough sweetness to turn a simple homemade scone into something that looks and tastes bakery-worthy.
Serve these Biscoff Cookie Butter Scones slightly warm with coffee and don’t be surprised if the plate disappears quickly.
The combination of tender scone, warm cookie butter flavor, sweet drizzle, and crunchy Biscoff crumbs makes these hard to stop eating after just one.
