This Oreo Scones recipe features oreo cookie pieces and black cocoa powder to flavor these tender cream scones with a sweet vanilla spiderweb glaze. These chocolate scones are an easy halloween breakfast idea!
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The inspiration for these Halloween scones came from my sister, Hillary. She saw my Peach Cobbler Scones, which have a thick, piped glaze, and said I could easily make a spiderweb version with the glaze. I threw the idea on my baking ideas trello board list and forgot about it, until I was craving scones again (which is pretty often) and got my hands on black cocoa powder from King Arthur Baking.
I used the base recipe from my Raspberry Cream Scones and gave them a black cocoa and oreo cookie upgrade. I also used this base for my Pistachio Lime Scones, which is my second most popular easy scone recipe if you want to try another flavor and don’t have any fresh fruit or black cocoa on hand.
Why you’ll love this recipe
- Scones are a quick recipe. There’s no proofing or chilling time before baking.
- This is a no stand mixer scone recipe.
- The black cocoa powder gives an authentic oreo color and flavor.
- The vanilla glaze gives the perfect sweetness.
- Oreo cookies and black cocoa powder flavor the scones.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt and vanilla balance the flavor profile.
- Butter brings richness to the scones.
- Baking soda and baking powder give rise to the scones.
- Granulated sugar and powdered sugar sweeten this recipe.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
- No black cocoa powder — use regular or dutch process cocoa powder or omit the cocoa powder and increase the flour to 3 cups/360g.
- No cream — use half and half or whole milk.
- Another cookie — use golden oreo cookies, orange halloween oreo cookies or another cookie similar to oreos.
- Glaze — use melted chocolate instead or omit the glaze completely, if desired.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make oreo scones
Step 1: Whisk all of the dry ingredients together. Cut in the butter. Add the chopped oreos. Add the wet ingredients and mix.
Step 2: Dump out the scone dough onto a floured surface and form into a 1-inch thick disk.
Step 3: Slice into 8 segments with a bench scraper or sharp knife.
Step 4: Brush with heavy cream and pat more oreo cookie pieces onto the tops. Bake. Glaze cooled scones.
- Mix a bit of the black cocoa with the flour you plan to use to roll out the dough.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in a toaster oven for 5-7 minutes at 350°F.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
- Use a scone pan, if you want perfect edges.
Store scones in an airtight container at room temperature for 3-4 days.
Yes, you can swap black cocoa powder for regular cocoa powder or Dutch process.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time and keep an eye on them.
More recipes you’ll love
Lastly, if you make this Oreo Scones recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup black cocoa powder (50g)
- 2 ¾ cups all-purpose flour (324g) plus more for rolling
- ½ cup unsalted butter chilled, cut into pieces (113g, 1 stick)
- 200 g oreo cookies (17 cookies) roughly chopped
- 1 large egg
- 1 teaspoon vanilla bean paste or vanilla extract
- 1¼ cups heavy cream plus more for brushing
- ¾ cup powdered sugar (86g)
- 2-3 tablespoon heavy cream
- ½ teaspoon vanilla
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Or grease and flour a scone pan, if using.
Make the scones
- Combine granulated sugar, baking soda, baking powder, salt, black cocoa powder and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the oreo cookie pieces. Toss to coat the cookie pieces in the dry ingredients.
- In a separate bowl whisk to combine the egg, vanilla and the heavy cream. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Working quickly, dump the dough onto a floured surface*. Pat into a 1-inch thick disk. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking trays. Brush with heavy cream and place more oreo cookie pieces on top.
- Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- Whisk together the powdered sugar, vanilla and cream. Start with less cream and add more until you get a consistency you like for piping. It will be on the thicker side.
Make the spider web design (optional)
- Pipe three equally-spaced lines from the narrow end of the top of each scone out towards the wider end. In between those lines pipe perpendicular curved lines that connect at the same point on the first lines. Reference the recipe photo for help.