Sourdough Cookie Butter Scones

 

 Ingredients

Dough

• 300 g AP Flour 2½ cups
• 150g active bubbly starter
• 2 tsp Baking powder
• ½ tsp Baking soda
• ½ tsp Salt
• 1 tsp Cinnamon
• 50 g Sugar ¼ cup
• ½ cup Unsalted butter
• 1 large Egg beaten
• ¾ cup Heavy Cream cold
• 120 g Cookie Butter ½ cup
• 1 1/2 Tbs brown sugar

Streusel Topping

• 30 g AP Flour ¼ cup
• 50 g Dark brown sugar ¼ cup – packed
• 8 Biscoff cookies crushed
• 3 tbsp Unsalted butter
• pinch Salt
• 1/4 cup cookie butter (melted)

Instructions

Dough

• Place stick of butter in the freezer for about 20 minutes
  
• Combine the dry scone ingredients: flour, baking powder, baking soda, cinnamon, salt and mix in a large bowl.
  
• Remove butter from freezer, and using a coarse grater grate half the stick of butter into the flour mixture. Using a fork, mix and fluff butter into flour. Grate the rest of the stick of butter into the flour and repeat fluffing/mixing.
  
• Create a well in the center of flour mixture and pour your beaten egg and heavy cream into it. 
  
• Using a fork, push sections of flour into the liquids, creating a very rough mixture.
  
• When the liquids are mostly incorporated but before dough has come together, add cookie butter into dough in spoonfuls around the bowl. 
  
• Begin to bring the dough together more, distributing the cookie butter while you do. Cookie butter will not be evenly distributed but sort of marbled throughout the dough.
  
• Empty bowl onto counter and bring the dough together, folding it over on itself 2-3 times, then shaping it into a circle or square that is about 1½" tall.
  

Bulk Ferment

• Cover the bowl and leave for 8 hours. Dough will soften becoming less dense. 

Shaping

• On clean workspace pat or role the dough out til it’s about 1/2 inch thick.

• Using a bench scraper or knife, cut the dough into 8 equal wedges. When cutting do not use a sawing motion but rather cut down from the top all the way through in one motion.
  
• Place scones on lined baking sheet and place in the freezer.
  

Preheat 

• Preheat oven to 425°F
  

Streusel

• In a small/medium bowl mix together your crushed biscoff cookies, flour, brown sugar, pinch of salt and butter.
  
• Use a fork to mix the mixture together until all combined. 
  
• Remove scones from freezer, and place a spoonful of streusel on top of each. I found it easier to use my fingers than a spoon.
  
• Place scones back in the freezer for another 10-15 minutes.
  

Bake

• Put scones in oven on middle rack.
  
• Bake scones for about 10-15 minutes. 
• Melt 1/2 cup of cookie butter and drizzle over scones.
• When scones are ready, remove from oven and place on a wire rack to cool.
• Enjoy!