Glazed Cookies-and-Cream Scones

Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment.

To make the scones: Place the chocolate sandwich cookies in a medium bowl or liquid measuring cup. Use the end of a wooden spoon or a small rolling pin to coarsely crush the cookies. You don’t want to smash them into smithereens (aka fine crumbs) — try to break them down into a variety of sizes. Pour the cream over the cookies, stir to moisten them, and set aside.

In a large bowl, combine the confectioners’ sugar, flour, baking powder, and salt and whisk to combine. Using your fist, make a hole in the center of the dry ingredients, then pour the cream mixture into the hole, and add the vanilla extract. Starting with a fork or flexible spatula, then switching to your (clean!) hands, gently incorporate the wet ingredients into the dry ones just until they come together to form one big mass, with no dry bits at the bottom of the bowl. (Don't knead the dough like crazy, though, or your scones may be tough.) If your mixture looks dry, gently mix in 1 to 2 teaspoons of additional cream.

Transfer the dough to the baking sheet and use a knife or bench knife to divide it in half. Gently pat each half into a 5 1/2" circle about 3/4" thick. Cut each circle into six triangular wedges (it’s easiest if you cut it in half and then cut each half in thirds), then gently pull the pieces away from the center so they’re spaced out on the baking sheet with at least 1" between them.

Bake the scones for 14 to 15 minutes, until the scones are light golden brown and have no wet areas on the surface. Remove from the oven and set on a wire rack to let the scones cool on the baking sheet until just barely warm.  

To make the glaze: In a medium bowl, combine the confectioners’ sugar, cream, and vanilla, and whisk until smooth. Add more cream by the teaspoonful to reach a thick, drip-able glaze, slightly thicker than molasses.   

Spoon the glaze over the scones, spreading it with the back of a spoon for even coverage. Sprinkle with the finely crushed cookies. Let the glaze set for 10 to 20 minutes, then enjoy.  

Storage information: These cookies-and-cream scones are best eaten the same day they’re baked, but leftovers can be stored in an airtight container at room temperature for 1 day.