Cookies and Cream Scones

• Scones Ingredients
• cups all-purpose flour↗1 3⁄4 cups
• cup sugar↗1⁄3 cup
• teaspoons baking powder↗2 teaspoons
• teaspoon salt↗1⁄2 teaspoon
• cup cold butter, cut into chunks↗1⁄2 cup

  cut into chunks

• cream-filled chocolate sandwich cookies, chopped8
• cup whipping cream↗1⁄3 cup
• eggs↗2
• teaspoon vanilla↗1 teaspoon
• Glaze Ingredients
• cup powdered sugar↗1⁄2 cup
• tablespoons butter, melted↗2 tablespoons

  melted

• teaspoons fat-free half-and-half2 teaspoons

  fat-free

Step-by-step instructions

1. 1

   Heat oven to 400°F Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.

2. 2

   Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth.

3. 3

   Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.

4. 4

   Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.

5. 5

   Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.