I know that you are thinking speculoos? What is that? My dear Dorista friends will recognize these as the cookies we baked up awhile back, using them for some cinnamon crunch chicken and some new delicious snappy cookie treats for Christmas time. While Mei, Cousin Hannah and I were in Paris, we wound up at a little foodie shop that happened to have a large bottle of speculoos cream, kind of like peanut butter and we packed up two jars worth; one for Cousin Hannah to take home and munch on like her coveted Nutella and one for me to make into something…. amazing… like scones!
The inspiration hit the night after we made the Nutella cookies to make some chocolate speculoos scones since I am in the practice of making scones on a weekly basis – if not more often.
A couple of notes:
- I added the spices that would go into a half-batch of speculoos to boost the flavor…. it made it taste more like a gingerbread scone with a hint of speculoos cookies
- This was a great use for my speculoos cream … although I will need to stock up on my jars of speculoos cream in Paris before I leave England. Perhaps I should bring a little suitcase just for that?
- These were great with a simple cinnamon vanilla glaze!
- Next time I will forego adding the extra spices and just double the amount of speculoos cream instead and a dash of vanilla extract to keep to the most “true” flavor
- If these hadn’t been consumed so quickly, I might have gotten a photo of a baked scone!! Next time, next time!
- 2 C all-purpose flour
- 1 TBS baking powder
- 1/2 tsp salt
- 6 TBS sugar
- 1/2 C (1 stick) cold, unsalted butter, cut into pieces
- 2 C Speculoos cream
- 1 TBS gingerbread spices
- 2 large eggs
- 1 egg, beaten
- turbinado sugar for sprinkling on top (optional)
Heat the oven to 350F/180C.
In a large mixing bowl, sift the flour, baking powder, spices and salt together. Whisk the sugar into the flour mixture just until combined. Knead in the butter, using your fingertips until it is well incorporated and the mixture starts to clump together to form pea-sized lumps.
In a small bowl, melt the speculoos cream in the microwave for about 30 seconds so that it is easier to work with, stir it a bit then mix in the two eggs until completely combined. Combine the dry ingredients and mix together until completely combined. Turn the shaggy dough out onto a floured surface and gently pat and knead until it just comes together, handling the dough as little as possible. Form two 6 inch rounds on dinner plates and cut into 6-8 triangles with a sharp knife or pizza cutter and place on cookie sheets. Alternatively, you can just scoop out the batter with a spoon and drop a bit of it onto prepared baking sheets in a size that pleases you.
Brush the tops with the beaten eggs and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for ten minutes and serve warm or enjoy later!