7tablespoonsunsalted buttervery cold and cut into bits
1/3cupsour creammine was cold
1large eggmine was cold
3tablespoonsaddition Biscoff spread for fillingapprox.
Preheat oven to 400 degrees F.
In the bowl of a food processor, combine flour, both sugars, baking powder, baking soda and salt. Add the cut up butter over flour mixture and pulse until mixture is crumbly.
In a small mixing bowl, whisk sour cream, egg and vanilla until smooth. Whisk in the ¼ cup of Biscoff.. Add sour cream mixture to flour mixture until large dough clumps form. Transfer mixture onto a lightly floured surface (my dough happened to be very cold and not too sticky, so I was able to get away without a floured surface) and shape into two rectangles, each about 3x6.
Cut each rectangle into 4 triangles so that you have 8 scone pieces. Working one triangle at a time, slice dough in half through the center to make two layers. Put about a teaspoonful of the extra Biscoff spread between the two layers of dough so that its hidden between the two triangles, then kind of pinch around the sides to seal it in. Repeat until you have 8 Biscoff filled scones. Sprinkle tops with sparkly sugar, turbinado sugar or whatever you have around (I used coconut palm sugar), then bake for 15-20 minutes or until the scones are browned around the edges and appear done.
If you have the Biscoff but are trying to get the most out of your jar and don’t want to use too much in one recipe, this recipe halves very well. Just cut all the ingredients in half and use 2 tablespoons of beaten egg.