Cookies & Cream Scones

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 package (3 ounces) instant cheesecake pudding mix
  • 6 tablespoons cold butter
  • 3/4 cups vanilla yogurt (regular or Greek)
  • 1/2 cup heavy whipping cream
  • 12 Double Stuf Oreos, coarsely chopped
  • 1/8 cup milk
  • Cream cheese frosting

Instructions

  1. Preheat oven to 400 degrees, and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking pad.
  2. In a large mixing bowl, add the flour, sugar, salt, baking soda, baking powder and pudding mix, and stir well.
  3. Cut in the butter with a pastry blender until well blended.
  4. In a small bowl, combine the yogurt and heavy whipping cream.
  5. Add the yogurt and cream mixture to the flour mixture and stir well.
  6. Add the crushed Oreos, then knead into the dough with your hands for a couple minutes.
  7. Spread the dough onto a floured surface and form into a 12-inch circle.
  8. With a pizza cutter, cut the dough into triangular shaped wedges (will make about 8-10 large scones or roughly 16 small scones).
  9. Transfer the scones onto the prepared baking sheet so they’re not touching.
  10. Brush each scone with milk.
  11. Bake about 15-20 minutes or until tops are golden brown.
  12. Allow to cool and then use a piping bag to add frosting on top (or just spread a thin layer on with a knife).

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