Make bakery-style Biscoff Scones at home! These scones are loaded with caramelized Biscoff cookie crumbs and filled with a creamy, chilled cream cheese center. No whipping, no special tools — just mix, wrap, and bake until crisp on the outside and soft inside.
After making my very first batch of scones — Lemon Cream Cheese Scones — I instantly knew scones were going to be a regular part of my baking journey.
They’re simple, beginner-friendly, delicious, and honestly… close to zero-fail. One bowl, no whipping, and no fancy skills — my kind of baking.
I’m personally a cookie lover. Besides Oreos, Biscoff is my other obsession.
So when I recently bought a bag of Biscoff cookies and (rarely!) had a few left over, I knew exactly what I wanted to make: Biscoff Scones.
And because I love a little surprise in every bite, I added a creamy cream cheese filling inside.
The whole process is practically foolproof — just mix, fold, and wrap. No whipping, no stress.
The result? Golden, crispy-edged scones packed with crunchy caramelized Biscoff crumbs, with a chilled, silky cream cheese center that melts into every bite.
Why You‘ll Love This Recipe
- A bakery-style treat without the fuss — A crispy golden crust and a soft, fluffy interior, no laminating, folding, or complicated steps.
- A hidden cheesecake center — Firmed cream cheese filling that bakes into a cool, silky bite inside warm scone dough.
- Perfect caramel flavor — Biscoff crumbs inside and a Biscoff cookie on top add extra crunch and deep caramel spice.
- Beginner-friendly — Uses simple ingredients and easy shaping. Keeping butter cold and freezing the filling does all the magic for you.
Ingredients and Substitutions
- Cream Cheese – Softened at room temperature until easily pressed with a finger. The texture should be smooth and not grainy. If you don’t have cream cheese, mascarpone is a suitable substitute, but it will taste lighter and less tangy.
- Granulated Sugar – Used lightly in both the dough and the filling to keep the sweetness balanced and let the caramel flavor of the Biscoff shine. You can reduce it slightly if you prefer a less sweet result.
- Cake Flour – Essential for a tender scone with a soft crumb. It has less gluten formation than all-purpose or bread flour, so the dough stays fluffy rather than dense.
- Salt – Just a little goes a long way. Don’t skip it—it balances sweetness and enhances depth of flavor, especially with caramel-heavy recipes.
- Baking Powder – Responsible for lift and fluffiness. This ingredient cannot be omitted. Ensure it’s a fresh and active batch for best rise.
- Butter (cold) – Must be used straight from the refrigerator and cut into cubes. Cold butter melts during baking, creating flaky layers and a crisp exterior.
- Milk – Adds moisture to bring the dough together. Water can be used if necessary, but the flavor will be slightly less rich.
- Biscoff Crumbs – Provide sweetness and crunch throughout the dough. You can use Oreo crumbs or crushed nuts (like almonds or walnuts) for a texture change.
- Biscoff Cookies (for topping) – Pressed on top before baking for decoration and extra crunch. They visually finish the scone and add extra caramel biscuit flavor.
How to Make Biscoff Cream Cheese Scones
Make the Cream Cheese Filling
In a bowl, mix softened cream cheese with 25 g sugar using a silicone spatula until completely smooth and lump-free.
Freeze for 30 minutes to help it firm up. This prevents the filling from leaking during wrapping.
Make the Scone Dough
In a large bowl, combine cake flour, salt, granulated sugar, and baking powder.
Add the cold, cubed butter. 
Rub it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
Tips: Keep the butter cold to maintain crisp, flaky texture.
Slowly pour in milk and gently bring the dough together. Add Biscoff crumbs and lightly knead just until combined.
Tips: Do not over-mix. A slightly rough dough is perfect.
Shape and Fill
Divide the chilled cream cheese into 6 equal balls.
Divide the scone dough into 6 equal portions. 
Flatten one portion of dough in your palm to form a round disc that’s larger than the cheese ball.
Place a ball of cream cheese in the center and wrap the dough around it, letting a bit of the filling peek out on top.
Place on a baking sheet and press half a Biscoff cookie on top of each scone.
Bake
Preheat the oven to 175°C (347°F) for 10 minutes.
Bake scones for 10 minutes, then cover lightly with foil to prevent over-browning.
Continue baking 10 more minutes until golden, tall, and crisp.
Cool on a rack, then chill in the fridge for 10 minutes before serving for the best creamy texture.
Tips & Tricks
- Keep the butter cold. Cold butter melts in the oven, creating crisp, flaky edges. Warm butter leads to flat, dense scones.
- Freeze the filling before wrapping. It firms up the cream cheese so it doesn’t leak or blend with the dough.
- Don‘t overwork the dough. Mix only until it comes together—overmixing forms gluten, making scones tough instead of soft.
- Upgrade the flavor. Add cinnamon to the dough or swirl caramel sauce into the cream cheese for extra depth.
Frequently Asked Questions
Why did my scones turn out tough?
The dough may have been overmixed, causing gluten development. Only mix until no dry flour remains, and keep the butter cold.
Why is my cream cheese leaking out?
The filling must be firm before wrapping. Freeze it for at least 30 minutes to help it hold shape.
Can I store these scones?
Yes. Store at room temperature 1–2 days or refrigerate for 3–4 days. The chilled version tastes like cheesecake scones!
How do I reheat them without melting the filling?
Warm at 150°C (302°F) for 5 minutes. This crisps the exterior without heating the filling too much.
Biscoff Cream Cheese Scones (Easy & No-Fail!)
Ingredients
Cream Cheese Filling
- 200 g cream cheese room temperature
- 25 g fine granulated sugar
Scone Dough
- 200 g low-gluten flour
- 1 g salt
- 15 g fine granulated sugar
- 5 g baking powder
- 65 g unsalted butter cold and cubed
- 108 g milk
- 35 g Biscoff cookie crumbs
For Decoration
- 3 whole Biscoff cookies halved
Instructions
Make the Cream Cheese Filling
- In a bowl, mix softened cream cheese with 25 g sugar using a silicone spatula until completely smooth and lump-free.
- Freeze for 30 minutes to help it firm up. This prevents the filling from leaking during wrapping.
Make the Scone Dough
- In a large bowl, combine cake flour, salt, granulated sugar, and baking powder.
- Add the cold, cubed butter. Rub it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
- Tips: Keep the butter cold to maintain crisp, flaky texture.
- Slowly pour in milk and gently bring the dough together. Add Biscoff crumbs and lightly knead just until combined.
- Tips: Do not over-mix. A slightly rough dough is perfect.
Shape and Fill
- Divide the chilled cream cheese into 6 equal balls.
- Divide the scone dough into 6 equal portions. Flatten one portion of dough in your palm to form a round disc that's larger than the cheese ball.
- Place a ball of cream cheese in the center and wrap the dough around it, letting a bit of the filling peek out on top.
- Place on a baking sheet and press half a Biscoff cookie on top of each scone.
Bake
- Preheat the oven to 175°C (347°F) for 10 minutes.
- Bake scones for 10 minutes, then cover lightly with foil to prevent over-browning.
- Continue baking 10 more minutes until golden, tall, and crisp.
- Cool on a rack, then chill in the fridge for 10 minutes before serving for the best creamy texture.
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