Soft, buttery Oreo Cream Cheese Scones filled with a surprise cream cheese and chocolate chip center—perfectly crumbly on the outside and creamy inside.
Oreo Cream Cheese Scones
Scones are one of my all-time favorite treats to bake.
After I tried making Lemon Cream Cheese Scones, they became such a hit in my home that my kids now ask for scones all the time. That’s when I decided to create something even more fun and indulgent—these Oreo Cream Cheese Scones.
If you’ve been following my recipes, you already know how much I love using Oreos in desserts.
I’ve made Oreo Chocolate Mousse Cups, Oreo Mousse Cake Cups, and a super Simple No-Bake Oreo Cheesecake. Oreos just have that perfect balance of crunch and chocolatey goodness that pairs beautifully with so many flavors.
So naturally, I thought—why not bring that same magic into scones?
The result is amazing: tender, buttery scones with a creamy cheesecake center, all complemented by the rich, chocolatey crunch of Oreos.
It’s the kind of treat that feels both classic and fun, and trust me, they don’t last long once they’re out of the oven!
Why you‘ll love this recipe
- A fun twist on traditional scones with an Oreo upgrade.
- Hidden cream cheese filling makes every bite exciting.
- Perfect for breakfast, dessert, or an afternoon tea treat.
- Easy to make at home with simple steps and ingredients.
Ingredients:
For the Cream Cheese Filling:
- 240g cream cheese, softened at room temperature
- 35g powdered sugar
- 35g chocolate chips (dark or milk)
For the Scone Dough:
- 240g cake flour (low-protein flour)
- 1g salt
- 15g sugar
- 5g baking powder
- 60g cold unsalted butter, cubed
- 75g whole milk
- 45g heavy cream
- 35g Oreo cookie crumbs (filling removed)
For Topping:
- Additional Oreo cookies (whole or pieces)
Note on Ingredients:
- Cream Cheese: It is crucial that the cream cheese is fully softened at room temperature to ensure a perfectly smooth filling without any lumps.
- Butter: The butter for the dough must be cold. This is the secret to achieving flaky, tender scones. Do not soften it.
- Cake Flour: This low-protein flour is essential for a delicate, tender crumb. Do not substitute with all-purpose flour, as it will make the scones tougher.
- Oreo Crumbs: Ensure the cream filling is scraped out of the Oreos before crushing them. You can pulse the cookies in a food processor or place them in a bag and crush them with a rolling pin.
Instructions:
- Make the Cream Cheese Filling
In a medium bowl, combine the 240g of softened cream cheese and the 35g of powdered sugar. Use a spatula to mix them together until the mixture is completely smooth and no lumps of cream cheese remain.
Gently fold the 35g of chocolate chips into the cream cheese mixture until they are evenly distributed. Be careful not to overmix and crush the chips.
Divide the filling into 7 equal portions. Roll each portion into a smooth ball. Place the balls on a plate or small tray and transfer them to the refrigerator to chill for at least 30 minutes.
- Make the Scone Dough
In a large mixing bowl, whisk together the 240g of cake flour, 1g of salt, 15g of sugar, and 5g of baking powder until they are well combined.
Add 60g cold butter cubes and rub with fingertips (or use a mixer on low) until mixture looks sandy with pea-sized crumbs.
Pour the 75g of milk and 45g of heavy cream into the flour-butter mixture. Use a spatula to gently stir until the liquid is just incorporated and a shaggy dough begins to form.
Add the 35g of Oreo cookie crumbs to the bowl. Gently fold them into the dough until they are evenly distributed.
- Assemble the Scones
Divide the dough into 7 equal portions. Take one portion of dough and flatten it in the palm of your hand into a disc, about 3-4 inches in diameter. The edges should be slightly thinner than the center, forming a “bowl” or “cup” shape.
Take one chilled cream cheese ball and place it in the center of the dough disc. Carefully wrap the edges of the dough up and around the filling, gently pinching the seams to seal it. It is okay and even desirable to leave a small part of the cream cheese filling exposed at the top.
Place the assembled scone on a baking sheet lined with parchment paper. Gently press a piece of Oreo cookie or some crumbs onto the top of the exposed filling. Repeat with the remaining dough and filling.
- Bake the Scones
Preheat your oven to 170°C (340°F).
Once the oven is preheated, place the baking sheet on the center rack. Bake for 25 minutes, or until the scones are lightly golden on the outside and feel slightly firm to the touch with a little springback.
Remove the scones from the oven and allow them to cool on the baking sheet for at least 10 minutes before serving. They are best enjoyed warm, when the center is still soft and slightly gooey.
Frequently Asked Questions
Can I make these scones ahead of time?
Absolutely! You can prepare the cream cheese filling balls and keep them covered in the refrigerator for up to 2 days. You can also make the dough, assemble the scones, and freeze them on the baking sheet before baking. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Why did my cream cheese filling leak out?
This usually happens if the filling wasn’t chilled enough before assembling, or if the dough was wrapped too thinly around it. Ensuring the filling is very cold and leaving the top partially exposed helps prevent major leakage.
How should I store leftover scones?
Store any leftover cooled scones in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or toaster oven to regain their crisp exterior.
No-Fail Oreo Cheesecake Scones
Ingredients
For the Cream Cheese Filling:
- 240 g cream cheese softened at room temperature
- 35 g powdered sugar
- 35 g chocolate chips dark or milk
For the Scone Dough:
- 240 g cake flour low-protein flour
- 1 g salt
- 15 g sugar
- 5 g baking powder
- 60 g cold unsalted butter cubed
- 75 g whole milk
- 45 g heavy cream
- 35 g Oreo cookie crumbs filling removed
For Topping:
- Additional Oreo cookies whole or pieces
Instructions
Make the Cream Cheese Filling
- In a medium bowl, combine the 240g of softened cream cheese and the 35g of powdered sugar. Use a spatula to mix them together until the mixture is completely smooth and no lumps of cream cheese remain.
- Gently fold the 35g of chocolate chips into the cream cheese mixture until they are evenly distributed. Be careful not to overmix and crush the chips.
- Divide the filling into 7 equal portions. Roll each portion into a smooth ball. Place the balls on a plate or small tray and transfer them to the refrigerator to chill for at least 30 minutes.
Make the Scone Dough
- In a large mixing bowl, whisk together the 240g of cake flour, 1g of salt, 15g of sugar, and 5g of baking powder until they are well combined.
- Add 60g cold butter cubes and rub with fingertips (or use a mixer on low) until mixture looks sandy with pea-sized crumbs.
- Pour the 75g of milk and 45g of heavy cream into the flour-butter mixture. Use a spatula to gently stir until the liquid is just incorporated and a shaggy dough begins to form.
- Add the 35g of Oreo cookie crumbs to the bowl. Gently fold them into the dough until they are evenly distributed.
Assemble the Scones
- Divide the dough into 7 equal portions. Take one portion of dough and flatten it in the palm of your hand into a disc, about 3-4 inches in diameter. The edges should be slightly thinner than the center, forming a "bowl" or "cup" shape.
- Take one chilled cream cheese ball and place it in the center of the dough disc. Carefully wrap the edges of the dough up and around the filling, gently pinching the seams to seal it. It is okay and even desirable to leave a small part of the cream cheese filling exposed at the top.
- Place the assembled scone on a baking sheet lined with parchment paper. Gently press a piece of Oreo cookie or some crumbs onto the top of the exposed filling. Repeat with the remaining dough and filling.
Bake the Scones
- Preheat your oven to 170°C (340°F).
- Once the oven is preheated, place the baking sheet on the center rack. Bake for 25 minutes, or until the scones are lightly golden on the outside and feel slightly firm to the touch with a little springback.
- Remove the scones from the oven and allow them to cool on the baking sheet for at least 10 minutes before serving. They are best enjoyed warm, when the center is still soft and slightly gooey.
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