This Biscoff scones recipe is full of delicious Biscoff cookie butter, brown sugar, and Biscoff cookies. Flaky layers of tender dough make these American style scones perfect for breakfast, afternoon tea or to serve as a delicious dessert.
Cookie Butter Scones
Once only found on Delta Airlines, Lotus Biscoff cookies were a treasured treat for passengers to enjoy. Now you can find Biscoff biscuits on other airlines as well and when I am flying (usually on American Airlines), I always say “yes” to these cookies and save them for later. I even found Biscoff spread in the grocery store (it's near the nut butter and Nutella) and decided to grab a jar and make a batch of warm scones.
Be sure to try our Master Scone Recipe to make your favorite flavor scone!
Best Tools for Baking Scones
Before we start to make our homemade scones, it is a great idea to prep our work surface with the ingredients and items we will be using. Here are my favorite go-to baking tools I use for every batch of the best scones.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or pastry cutter is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and knead the scone dough right in the bowl before turning it out onto a floured surface.
What is The Secret to Making Good Scones
First, let's go over THREE VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:
- Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
- Make sure you're using COLD butter. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones
- Minimal handling of the dough. The more you knead the scone dough, the tougher it becomes and you will end up with a flat, hard scone.
- All-purpose flour
- Granulated sugar
- Brown sugar
- Biscoff spread
- Biscoff cookies
- Baking powder
- Vanilla extract
- Chilled butter, cut into small pieces
- Half-and-half, plus 1 tablespoon
How to Make Biscoff Scones
Grab your cup of coffee or tea and get these Biscoff flavor scones into the oven and soon you will be enjoying nice warm and tender scones!
As I mentioned above in the Baking tips section, it is important to preheat the oven to 425 degrees. Be sure to do this at least 20 minutes before you intend to bake.
We are going to mix our dry ingredients first. In a large bowl, mix flour, baking powder, sugar, brown sugar and salt.
Now, in the flour mixture, we are going to cut in the cold butter with a pastry blender or two knives until it resembles coarse crumbs. You should see larger chunks of butter and that is exactly what you want.
Next, we are going to add our wet ingredients. With a rubber spatula, stir in 2/3 cup half-and-half until just moistened. If you only have heavy cream That is ok too. Add in your vanilla extract and stir.
Add 2 Tablespoons of Biscoff spread to a measuring cup and place in the microwave for 20 seconds until you have melted Biscoff. Stir until spread is cooled and add to moist dough.
Take 6 Biscoff slices and with your hand, crush cookies over the dough.
On a lightly floured surface, knead dough gently 5 to 10 times and pat into a 1-inch thick round disc shape.
With a sharp knife or bench scraper, cut into 8 equal pieces and transfer dough triangles onto a prepared baking tray 2- inches apart. I can usually fit all eight on a large cookie sheet.
With a pastry brush, brush the top of each scone with 1 Tablespoon half-and-half, and sprinkle each top with sugar for a little extra sweetness.
Place the pan of scones in the oven on the middle rack.
Bake until golden brown, which is about 12 to 15 minutes.
Cool on wire rack.
Serve warm scone with your cup of hot tea or coffee!
Biscoff Scones Recipe
This scone recipe has to be one of my favorite Biscoff recipes to make! Combining my favorite baked goods with one of my favorite cookie flavors is a match made in heaven. Here are some other ways to enjoy these delicious treats.
- Add chocolate chips to the dough before baking
- Use maple syrup. You can substitute 2 Tablespoons of maple syrup for the granulated sugar to cut back on the sweetness.
- Add crushed Biscoff Cookies to the top of the scones for extra cookie flavor.
- Once scones come to room temperature, top them with a Biscoff cookie glaze.
Other Scone Recipes You May Enjoy:
Is Lotus Biscoff spread healthy?
I see this question a lot. I would not classify this as “healthy” since there is a lot of sugar in the spread. But, when baking, sugar is an ingredient that will be used. I've adjusted the sugar measurement to accommodate, but having these only once in a while is okay with me.
How Do I Store Scones?
Once scones are baked, you can store them on the counter covered with plastic wrap or store them in an airtight container for up to 3 days. You can also freeze them for up to 3 months to enjoy later.
If you want to enjoy the flavor of your favorite airline travel cookie treat, only in scone form, then this recipe is for you! Give them a try and let me know what you think! Happy baking!
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar, plus 1 teaspoon
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoons chilled butter, cut into small pieces
- 2 Tablespoons Biscoff Cookie Spread, melted
- 6 Biscoff biscuit slices, crushed
- 2/3 cup Half-and-half, plus 1 tablespoon
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, brown sugar, and salt.
- Cut in butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half and vanilla until just moistened.
- Gently fold in crushed cookies and melted Biscoff spread.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 Tablespoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 800mgCarbohydrates: 53gFiber: 2gSugar: 9gProtein: 7g