Speculoos scones are the perfect flaky scones, infused with the unmistakable flavour of Speculoos biscuits and spread. Enjoy them for breakfast, afternoon tea, or as a cozy dessert; a unique treat that will satisfy any sweet craving.
The last couple of years, speculoos/biscoff biscuits have truly taken over the dessert world. I personally love eating speculoos biscuits and almost anything made with them. Scones recently, have become a favourite bake of mine, so I found it fitting to combine these two together and create this easy scone recipe with Biscoff. In these scones I have used crushed Biscoff biscuits and a generous amount of the Lotus Biscoff cookie butter.
What are scones?
Scones are rich baked pastry which are flaky thanks to the butter in them. Either plain or stuffed with delicious fillings as these ones! To be enjoyed with clotted cream and jam or on their own. Scones are an ideal treat to have with a fresh cup of tea.
What is Speculoos?
Speculoos, or also known as biscoff, are these spiced dark biscuits with a crisp texture, popular in the Netherlands, Belgium, Luxembourg and Germany. Originally made for St. Nicholas day and during Christmas days. Nowadays, they are also popularly served with tea and coffee in coffee shops. These biscuits are spiced with cinnamon, cloves, nutmeg, ginger, cardamom and white pepper, similar to gingerbread but less intense and often has a caramelized undertone. From these biscuits, a spread version is also available, which is extremely indulgent!
What is the difference between Biscoff and Speculoos?
Speculoos is the traditional spiced cookie, while Biscoff is the commercial brand by Lotus Bakeries, popular worldwide for its Speculoos-based cookies and spreads. essentially Biscoff is a type of Speculoos, but the terms are used interchangeably, especially when referring to the cookie butter or desserts made with the product.
Fun FAcT: The word “Biscoff” is a combination of “biscuit” and “coffee” (reflecting its Famous pairing with coffee).
How to make these Speculoos scones?
First thing to do is weigh all the ingredients beforehand, and keep the cubed butter stored in the fridge until ready to use. Alternatively, you can also store the butter in the freezer, and grate it when ready to use. Start by mixing the dry ingredients together. Add the butter and combine quickly with the dry ingredients. It’s important to work quickly and touch the mixture as least as possible so that the butter doesn’t melt. Finally, add all the other ingredients until a shaggy dough is formed. Do not worry if there is still flour visible.
FAQs
How to serve these scones?
Serve these scones slightly warm or at room temperature! You can either pry them open and enjoy them with some clotted cream and jam or even an extra spoonful of Lotus biscuit spread. Or else you can simply enjoy them on their own. However, any way you serve them is delicious especially with a warm cup of coffee or tea.
How to store Speculoos scones for later?
Prepared scones can be stored in air tight container on the countertop for about 2/3 days. You can also freeze them for about 3 months. Do not store these speculoos scones in the fridge as this will make them dry quicker. Store unbaked scones in the freezer for about 2 months and cook from frozen. You will need to cook them for slightly longer.
Can I use other biscuits instead of speculoos?
Of course! Using speculoos or biscoff is only one of the multiple ways you can make scones. For example, Oreo scones are definitely another indulgent way you can make them. However, the options are unlimited. I am now personally on the way to make some with Bourbon biscuits or even Nice biscuits!
Can I make these scones without Biscoff spread?
Yes, the spread in this scones is totally optional. I like to incorporate it as it gives a more even biscuit flavour throughout the whole scone. However, if you are unable to get your hands on some of this spread, simply omit it! Alternatively, you can also use other spreads instead of this specific one.
Speculoos Scones
Ingredients
- 250 g plain flour
- 35 g brown sugar
- 2 ½ tsp baking powder
- 125 g cold butter cubed
- ½ tsp salt
- 120 ml buttermilk extra for brushing
- ½ tsp nutmeg
- 1 tsp cinnamon
- 30 g speculoos spread melted
- 8 speculoos biscuits crushed
Instructions
- Preheat the oven to 200°C or 390°F. Line a baking tray with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, salt, baking powder and spices. Add the cubed cold butter, and working with your fingertips, combine to a crumbly mixture.
- In a small bowl, combine the buttermilk and the biscuit spread. Add this mixture to the flour mixture gently. Mix until there is no liquid. Add in the crushed biscuits. Knead until everything is evenly distributed.
- On a lightly floured surface, drop the dough and shape with your hands into a disc of about 20 cm. With a sharp knife, cut into 8 triangles. Place the scones on the prepared baking tray.
- Brush the scones with some buttermilk.
- Bake the scones for about 15-20 minutes until they are nicely golden brown.
- Let cool slightly before serving. Drizzle with some melted spread.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to receive the recipe updates straight to your mailbox!
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