Oreo Scones

8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Oreo Scones are the ultimate cookies and cream scone recipe! Soft buttery scones made with Oreo Cookies crumbs, loaded with Oreos and white chocolate chips.

From Oreo Cheesecake to Oreo Chunk Cookies to Oreo Bread, if you’ve got a package of these delicious vanilla creme chocolate sandwich cookies, the Dessert possibilities are endless!

Oreo Scones in stack


Scones are a coffee shop favorite that don’t get nearly enough attention, usually hidden behind jumbo muffins or Cinnamon Rolls. This delicious and fun scones recipe is for the cookies and cream lovers out there! Fans of Oreos won’t be able to get enough of the sweet and melt in your mouth goodness. If you’ve got leftover Oreo cookies, try one of these other amazing Oreo Recipes too!

Just like regular buttery vanilla scones, these Oreo Scones start with just a few pantry ingredients. For extra creamy “vanilla creme” flavor, this recipe uses white chocolate chips along with the Oreo cookie chunks. Make them extra chocolatey by adding Oreo cookie crumbs with the flour or make them golden brown with just the cookie pieces.

Oreo Scones dough in mixing bowl with oreo chunks and white chocolate chips

You’ll love how quick and easy these tasty, crumbly sweet Oreo Scones are to make! For scones, you want everything to be cold so use frozen butter and don’t bring the other chilled ingredients to room temperature. This recipe for Oreo Scones uses a food processor so everything comes together quickly and there’s no need to refrigerate the scone dough before baking.

Oreo Cookie Scones are are sweet and crumbly, perfect for with a cup of Hot Cocoa or coffee in the morning. Enjoy them warm from the oven or pop them in the microwave the next day so the Oreos and chocolate get all melty again. Top warm scones with Vanilla Ice Cream like you would a brownie or cookie sundae. For extra Oreo flavor (you know you can’t get enough!), serve Oreo Scones with some delicious homemade Oreo Cookie Butter.


Tips for Making Oreo Scones

  • Don’t over-mix or over-work the scone dough. When you add the sour cream egg mixture to the butter-flour mixture, use the pulse feature. To mix by hand, use a pastry cutter like you would a pie crust or work gently with your hands.
  • You can use a circle pastry cutter to make your scones round instead of wedges. Instead of forming into the the large ball, slightly pat in to a large rectangle and use a 3 inch biscuit cutter to shape round scones.

Oreo Scones dough in a circle shape

  • Add a layer of white chocolate on the bottom of your finished scones. Dip the bottom half the scones in melted chocolate chips and allow to set up on parchment paper before serving.
  • Brush the tops of your scones with heavy cream or a beaten egg (or egg whites) to add texture to the crust. An egg wash will give your scones a shinier appearance with less of a crunch and heavy cream gives a matte, crispy crust. Add a sprinkle of coarse sanding sugar for extra sweet crunch!

Oreo Scones on baking sheet


  • Cookies: You can use any flavor of Oreos cookies, or use mini Oreos cookies instead of cutting the cookie pieces into quarters. Instead of Oreos, you could also use other crunchy cookies like Vanilla Wafers, Nutter Butters, Frosted Animal Circus Cookies.
  • Mint: Make Mint Cookies and Cream Scones by adding a teaspoon mint extract and a couple drops of green food coloring. Use flavored mint Oreos for extra mint flavor. You could use peppermint extract and crushed candy canes for the Christmas too!
  • Vanilla: For Vanilla Cookies and Cream, use Golden Oreos and add 1 teaspoon vanilla extract. For chewier, extra vanilla flavored scones, add 1 small package instant vanilla pudding mix with the dry ingredients.

top-down view of Oreo Scones in stack

  • Chocolate Chips: Double the chocolate flavor with semi-sweet chocolate chips or dark chocolate chips. You can replace the white chocolate chips completely or just do half and half.
  • Nuts: Add up to ¼ cup chopped nuts, like peanuts or pecans, to the batter for a little extra crunch. You could also add a fresh fruity burst with chopped dried fruit or freeze dried berries.  
  • Sour Cream: You can substitute heavy cream, buttermilk, half and half, or whole milk for the sour cream. Try a full fat greek yogurt or regular yogurt, either plain or vanilla flavor.



  • Serve: Oreo Scones are best served slightly warmed and can be kept room temperature for up to 4 days. Keep covered tightly or in an airtight container in a cool, dry place.
  • Store: Once Oreo Scones are cooled, store them in an airtight container and refrigerate up to 2 weeks. Bring to room temperature or warm to serve. 
  • Freeze: Wrap individual Oreo Scones tightly in plastic wrap and store in a freezer safe bag. Freeze Oreo Scones for up to 3 months and thaw at room temperature for at least an hour before warming to serve.

Oreo Scones in stack

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Oreo Scones

Oreo Scones are the ultimate cookies and cream scone recipe! Soft buttery scones made with Oreo Cookies crumbs, loaded with Oreos and white chocolate chips.
Yield 8 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter , frozen
  • 12 Oreos , crushed to crumbs
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 cup white chocolate chips
  • 14 Oreos , quartered


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • To a large food processor add the flour, sugar, baking powder, baking soda and salt.
  • Pulse 10 times to combine evenly.
  • In a medium bowl whisk together sour cream and egg until smooth.
  • Add to food processor with butter and crushed oreos and pulse until dough forms into a large ball.
  • Note: Do not run the food processor, you need to use the pulse function.
  • Remove mixture to a cutting board and fold in the Oreo quarters and white chocolate chips.
  • Pat into an 8" circle about 1" thick.
  • Cut into 6 or 8 wedges depending on your preferences.
  • Place onto the parchment paper.
  • Bake for 18-20 minutes, then let cool for 5 minutes before removing with spatula.


Note: Do not run the food processor, you need to use the pulse function.


Calories: 526kcal | Carbohydrates: 67g | Protein: 7g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 391mg | Potassium: 228mg | Fiber: 2g | Sugar: 31g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 5mg

Oreo Scones collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. The recipe indicates quartered Oreos and crushed Oreos, but it doesn’t tell you what to do with both.

    1. Thank you for catching that. The crushed Oreos go into the food processor with the butter. Once the the dough is formed, the Oreo quarters will be folded in along with the white chocolate chips. I hope you enjoy them.