Cheesecake Scones

Cheesecake Scones

Cheesecake Scones


Cheesecake Filling

185g cream cheese softened

20g confectioners’ sugar


6 biscoff cookies finely crushed

185g cake flour

18g sugar

5g baking powder

60g unsalted butter softened

1g salt

100g milk

1 tsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. In a clean bowl, mix well softened cream cheese and sugar until smooth. Set it in the fridge to cool.
  2. Finely crush 6 or more biscoff cookies. Set aside.
  3. Line the baking tray with parchment paper or baking mat. Preheat the oven to 356(180).
  4. In a clean bowl, bring together cake flour, sugar, baking powder, salt and vanilla extract. Cut in the butter and mix well. Add in milk and mix well. Add in finely crushed biscoff cookies and mix until well combined. Divide the cookie dough into six. Shape each into a small dough ball, make a hole in the middle and fill it with cream cheese. Top each with biscoff cookies. Send into the oven and let bake for 20 minutes.
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