Cookie Butter. Biscoff. Speculoos. There doesn't seem to be a tremendous amount of agreement about what to call this spread, but whatever you call it, it is delicious. It is a little spicy, a little sweet, a little cinnamon-y and a lot of yum. There doesn't actually seem to be a lot of reason to cook with it, when you can just eat it straight from the jar or spread on toast, but I thought I would try something different.
I always look for excuses to eat cookies for breakfast and scones are just a way of eating a cookie in the morning. This scone recipe comes from King Arthur Flour. It has a five star rating and recipes from that site with a high rating have never failed me. I love the way they explain everything and lay it out step by step. These scone were tender, with a great crumb and a sweet cinnamon flavor from the cookie butter (which I bought at Trader Joe's, by the way). In the recipe, there is a glaze but I skipped it and just spread the cookie butter directly on the scones. A tasty morning or anytime treat (and they freeze really well!).
You can find the recipe here.
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