Biscoff Scones

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quick-n-easy
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Hands-on time:
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Yield: 8 large scones

Recipe photo

Biscoff Spread is a sweet creamy spread made with Biscoff cookies, famous as the cookies served on airlines. Spread on toast it makes an amazing treat, and as an apple dip it can't be beat. This recipe uses the spread as part of the scone itself and again in the glaze for a big punch of Biscoff goodness.
Look for jars of Biscoff in larger grocery stores in the peanut butter aisle.

Biscoff Scones

star rating (8) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 large scones
Published: 07/26/2012

Ingredients

scones

Biscoff glaze

  • 2 tablespoons Biscoff spread
  • 2 tablespoons heavy cream or milk
  • 1/2 to 3/4 cup confectioners' sugar

Directions

see this recipe's blog »

1) Preheat the oven to 425°F. Line a baking sheet with parchment, or prepare your favorite scone pan.

2) In a medium-sized mixing bowl, combine the flour, sugar, salt, cinnamon, and baking powder. Whisk well to remove any lumps.

3) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

4) In a measuring cup, combine the eggs, Biscoff Spread and cream until well blended. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

5) Scrape the moist dough onto the parchment and pat into an 8" round, about 3/4" thick. Use a bench knife or scrape to divide in to 8 equal wedges.

6) Bake the scones in a 425°F oven for 20 to 25 minutes. The edges will become a crisp deep brown, and the center will not longer look wet.

7) Remove the scones from the oven and let cool for 5 minutes while you prepare the glaze.

8) Blend the glaze ingredients in a small bowl until soft and creamy. Spread over the warm scones and serve immediately with a large glass of cold milk, or a steaming hot cup of coffee.

9) Yield: 8 large scones

Reviews

1
  • star rating 09/01/2014
  • geripage from KAF Community
  • Sorry guys. I can't imagine what went wrong, but these were way too dry. I only cooked them 15 minutes as they browned up quickly. I usually love KA recipes but this one went in the trash.

    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF

  • star rating 11/03/2013
  • Beth from Norfolk, VA
  • Making these for the first time today. I love biscoff so these scones may be trouble :) I did let the dough sit in the freezer for about 20 mins before shaping and baking. YUM
  • star rating 10/16/2013
  • Ele from California
  • I love this recipe and have made it several times. This is the way I like scones. They are flaky and rich. I have compared the recipe with many to see if I could find another with the texture of the biscoff scones. Is it the combination of butter and eggs that I'm looking for?
  • star rating 01/11/2013
  • Monica baker girl from Washington DC
  • I made them without glaze because I had to take them to work. Without glaze, they were perfect for me because they were not too sweet, but I want to glaze them next time. How can I avoid stickiness if I were to take them to work for my co workers next day? Just place them in one layer ? I found the biscof spread at Wegman. They are truly lovely!
    If you give the glaze enough time to harden, you may be able to stack them in a container. Otherwise, one layer. Betsy@KAF
  • 10/30/2012
  • Naomi from SoCal
  • For those who can't find Biscoff, I've tried Trader Joe's cookie butter and Biscoff smooth spread and they pretty much taste the same. I mean if there's a difference in taste it's negligible. Trader Joe's is a little crunchy but not too much. They both of the same mouth feel of peanut butter to me.
    Thanks for the information! Elisabeth
  • star rating 10/09/2012
  • bistokidsfan from KAF Community
  • Finally got to try this recipe...worth the wait! I used Trader Joe's Cookie Butter (which has a subtitle of Specloos so I'm good here). I baked on a baking stone which makes perfect scones every time. Otherwise, I followed the recipe to the letter. Utterly delicious and a very good quality scone. On my list to make again!
  • star rating 09/30/2012
  • darla10 from KAF Community
  • The baking time was about 18 minutes in my oven, which is calibrated correctly. I live at 6000 ft, so that may be the reason. The scones are wonderful, light and fluffy. Will use crunchy biscoff next time. Both my husband and daughter loved them.
    So glad to hear that your family enjoyed the scones. If you're baking at high altitude, you'll definitely need to make adjustments in all of your baking. Here are our high altitude baking tips. ~Mel
  • 09/12/2012
  • prvrbs31gal from KAF Community
  • I don't have Biscoff spread, but I always have Nutella. I'm thinking that might be a tasty substitute. Thoughts?
    I think either one would be good. Biscoff is a cinnamon spread so the flavor is distinctly different.
1
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