Scones are pictured on Sunday, Jan. 17, 2016, in Bloomington, Indiana. (Photo by James Brosher)

Cookie Butter Scones

It’s snowing like crazy outside and I’m absolutely loving it. It’s finally starting to feel like winter here! I’m dying to head over to Paoli Peaks to get some skiing in, but today’s snow day called for some baking instead. I woke up around 6:30 a.m. and couldn’t fall back asleep, so I decided to make a batch of these delicious scones.

SconesMy parents got me some of the famous Trader Joe’s Speculoos Cookie Butter as a Christmas stocking stuffer and I’ve been hiding it in the back of the cabinet. That stuff is dangerous, so I’m using it strictly for baking — otherwise I’m afraid I’ll find myself eating it straight out of the jar.

These littles pieces of heaven melt in your mouth and are best served warm. James ate two of them this morning — something tells me they won’t last long in this house!

Cookie Butter Scones

Scones Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 brown sugar
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 1 stick unsalted butter, cold and cut into pieces
  • 1 large egg
  • 1/3 cup cookie butter
  • 1/2 cup fat-free plain Greek yogurt
  • 1 1/2 tsp. vanilla

Glaze Ingredients

  • 1/2 cup cookie butter
  • 2 Tbsp. coconut flour (you can substitute powdered sugar)

Directions

  1. Preheat oven to 400 degrees. Line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk together dry ingredients. Add butter and cut it into the mixture using a pastry cutter or two forks until the dough is moist and crumbly.
  3. In a small bowl, whisk together egg, cookie butter, yogurt and vanilla. Fold wet ingredients into the flour mixture until just combined.
  4. Turn dough out onto a clean, lightly floured surface and use your hands to mold it into a large circle that’s about one-inch thick.
  5. Cut dough into eight triangles. Use a spatula to transfer scones onto the cookie sheet, placing them about one-inch apart.
  6. Bake scones for 12 to 15 minutes, just until they start to turn golden brown. Remove from oven and let sit on cookie sheet for ten minutes before transferring to a wire baking rack to cool.
  7. While scones are cooling, heat 1/2 cup cookie butter in the microwave for 20 seconds or until softened. Add coconut flour and whisk together until smooth.
  8. Lightly spoon glaze over scones and serve warm. If not serving immediately, place scones in freezer for ten minutes to firm up glaze before covering.

One Comment

  1. Pingback: Christmas Morning Recipes | The Broadcasting Baker

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