These are everything you thought a cookie dough scone would be. Sweet, tender, a little crumbly, and full of flavor. These scones are buttery and have layers of cookie dough all throughout. A perfect sweet treat for family, or a special dessert for your neighbor. It’s not every day that you can enjoy a cookie dough scone!
❤️ Why You’ll Love Cookie Dough Scones
I think the best part about the majority of the recipes I develop is they have specific, special flavors. You can’t just show up at your local coffee shop and expect to order a special scone like this one. You just have to make it at home yourself and homemade is better – and far simpler than you think. It also uses sourdough discard, so that’s a double win.
🍲 Ingredients
Sourdough Discard – Inactive, unfed sourdough starter.
Flour – Any unbleached all-purpose flour that you have on hand will work for this recipe.
Baking Powder – This is what gives the scones a crumbly texture and makes them rise while they are baking in the oven.
Butter – Cold or frozen butter is absolutely necessary for this recipe.
Heavy cream – For the dough, and for brushing on top.
Cookie dough – This is the fun part, because you can use any cookie dough you like. Both homemade and tollhouse will work for this recipe.
👩🍳 How to Make Cookie Dough Scones
- In a bowl, mix together your dry ingredients and sugar.
- Add your grated butter (or use a pastry cutter to cut your butter) and mix until there are coated chunks.
- Add the sourdough discard, heavy cream and mix together. The dough will be pretty crumbly, so transfer to a clean workspace and work it the rest of the way with your hands. Using your bench scraper, separate the dough into 3 equal pieces.
- Roll one piece out into a small circle and add 9-10 tsp sized dollops of cookie dough over the surface. Layer the second piece of round scone dough directly on top of the first. Spread it out so the edges are touching and add more cookie dough dollops over the top. Do the same with the last piece of dough. Top it off with 10-12 dollops of cookie dough.
- Using your bench scraper, divide the dough into 8 equal pieces and brush the top of each piece with heavy cream.
- Transfer the pieces to a parchment lined baking sheet and preheat your oven to 425 degrees.
- While your oven is preheating, place your scones into the fridge or freezer to chill so the butter stays cold.
- When the oven is ready, bake the scones for 20-22 minutes. Let cool slightly, and enjoy! 🙂
🪄 Tips and Tricks
- With any scone or biscuit recipe, it’s best if the butter is cold. Even frozen is good! This is what gives the scones their crumbly, buttery texture. If the butter is room temperature the scones will just melt during the bake.
- Even though you’re separating the dough into equal parts, it’s best if you try not to overwork the dough.
🗒 Variations
Besides regular sourdough bread, homemade scones are one of my favorite things to make. Here are a few of my most popular scone recipes for you to try! OR, try my cookie dough sourdough loaf recipe 😉
🗒 Substitutions
The easiest substitution you can make with this recipe is with your favorite cookie dough! You can use sugar cookie dough, oatmeal cookie dough, homemade, or even toll house.
- Favorite cookie dough
- Heavy cream – yogurt
🗒 Best served with
- Dessert spread
- Brunch spread
- Glass of milk, or coffee
👝 How to Store Leftovers
Scones are one of the easiest pastries to freeze. So, if you want to make a double batch, place half in a Ziplock bag and into the freezer for up to 3 months. Bake them as normal, straight from the freezer. With your already baked scones – place them in an airtight container and keep them on the counter for 3-4 days.
🤔 Common Questions
Scones are one of the easiest pastries to freeze. So, if you want to make a double batch, place half in a Ziplock bag and into the freezer for up to 3 months. Bake them as normal, straight from the freezer.
Cookie Dough Scones
Ingredients
- 1 ½ cup all purpose flour
- 1 tbs baking powder
- 1 tsp salt
- 8 tbs cold butter grated
- ¼ cup brown sugar
- ¾ cup sourdough discard
- ¼ cup heavy cream plus more for brushing
- ½ cup cookie dough
Instructions
- In a bowl, mix together your dry ingredients and sugar.
- Add your grated butter (or use a pastry cutter to cut your butter) and mix until there are coated chunks.
- Add the sourdough discard, heavy cream and mix together. The dough will be pretty crumbly, so transfer to a clean workspace and work it the rest of the way with your hands. Using your bench scraper, separate the dough into 3 equal pieces.
- Roll one piece out into a small circle and add 9-10 tsp sized dollops of cookie dough over the surface. Layer the second piece of round scone dough directly on top of the first. Spread it out so the edges are touching and add more cookie dough dollops over the top. Do the same with the last piece of dough. Top it off with 10-12 dollops of cookie dough.
- Using your bench scraper, divide the dough into 8 equal pieces and brush the top of each piece with heavy cream
- Transfer the pieces to a parchment lined baking sheet and preheat your oven to 425 degrees.
- While your oven is preheating, place your scones into the fridge or freezer to chill so the butter stays cold.
- When the oven is ready, bake the scones for 20-22 minutes. Let cool slightly, and enjoy! 🙂
Notes
Nutrition
Sign Up for a 🆓 Free Digital Seasonal Soup Book
