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Biscoff Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: MaryJane Robbins

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.

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At a glance

8 large scones


Choose your measure:


Biscoff glaze

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


  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