And it's back, back again.... that is my amazing biscoff scones. I was desperately in need for some scones in my life, and what better way to make them than with with Lotus Biscoff cookies and spread? Ummm.....yes please.
Warm spiced scones filled with cinnamon chips and then topped with cookie butter drizzle and crushed lotus cookies. Mornings simply cannot get any better than this.
Please enjoy my other amazing biscoff recipes such as lotus biscoff stuffed cookies, the best cookie butter banana bread, and easy cookie butter muffins.
Why you will love these scones?
- Buttery and rich in flavor
- It has cookie butter slathered all over them
- Perfect breakfast food for on the go
- Easy to make and even easier to eat
Ingredients
- All-purpose flour
- Light brown sugar
- Baking powder
- Unsalted butter
- Buttermilk
- Lotus Biscoff spread
- Lotus biscoff cookies
- Cinnamon chips
Step by step instructions
Scones
Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
In a medium sized mixing bowl, whisk together the flour, brown sugar, baking powder and salt together. Set aside. Using a pastry cutter, cut in cold butter into dry ingredients until the mixture resembles coarse sand.
Add in the buttermilk, vanilla, eggs, Biscoff spread, and cinnamon chips. Place on a floured surface and knead until well combined. Roll out into a disk and the slice triangles with knife.
Place on prepared baking sheet and bake for 10 minutes or until a slight golden brown.
Cookie butter spread and cookies
Add about ½ cup of spread to a microwavable bowl and heat about 15-20 second or until melted. Crush up some Lotus cookies in a small bag. Drizzle melted spread and cookies on top of the scones once they are cooled. Serve and enjoy!
Substitutions and variations
- Substitute self rising flour with all purpose flour
- Use different flavors of Lotus cookies such as the filled chocolate or vanilla
- Add in some white chocolate or chocolate chips to the scones
- Add in some pecans to enhance the flavor
Frequently asked questions
The answer is simple, one ingredient, eggs. Scones have them and biscuits do not.
Nope, none of the Lotus spreads or cookies contain nuts.
Biscoff scones
Equipment
- 1 Baking sheet
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
- 1 Silicon Spatula
- 1 MIcrowavable bowl
Ingredients
Biscoff scones
- 2 cups all-purpose flour
- ⅓ cup light brown sugar
- 3 teaspoon baking powder
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ¼ cup buttermilk
- 2 teaspoon vanilla extract
- 2 large eggs
- ½ cup cinnamon chips
- ⅔ cup Lotus cookie butter Divided and some melted
- ½ cup Biscoff cookies
Instructions
Biscoff scones
- Preheat oven to 400℉. Line a baking sheet with parchment paper. Set aside.
- In a medium sized mixing bowl, whisk together the flour, salt, baking powder, and brown sugar. Set aside.
- With a pastry cutter, add in the cold cubed butter to dry ingredients and cut until the the mixture resembles coarse sand.
- Add in the buttermilk, vanilla extract, eggs, cinnamon chips, and 3 tablespoon of cookie butter spread. Turn out onto a lightly floured surface and knead until dough comes together into a disk shape.
- Cut with a small knife into 8 triangles. Place triangles on baking sheet. Bake for 10 minutes or until a light golden brown color. Cool on baking sheet,
Biscoff spread and cookies
- Add about ½ cup of cookie butter spread to microwavable bowl and heat for about 15-20 seconds or until it has melted. Crush some Lotus cookies in a small bag. Drizzle cookie butter and crushed cookies over the cooled scones. Serve and enjoy!
Notes
- Scones are best right away, but store in an airtight container for up to 3 days.
Nutrition
Fun recipes to try!
Fun fact of the day!
Doing things that scare you will make you happier!
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