I haven’t used cookie butter in a while, so why not in a scone? The trick was getting the ratio of cream and cookie butter right. Then the leavening has to be right so it comes out as a scone and not a biscuit. Then the cookie butter frosting – again all about ratios. I hope you like it

3/4 cup heavy cream plus 2 tablespoons additional in reserve
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup cookie butter
1 teaspoon vanilla
Frosting:
1/2 cup cookie butter
1/4 cup butter
3 tablespoons milk
1/4 teaspoon salt
2 cups powdered sugar

Preheat oven to 400.

In bowl mix flour, baking soda, baking powder, sugar and salt.

In bowl 2 add cream, vanilla and cookie butter and mix.

Add bowl 1 into bowl 2 in three parts.

If dough is crumbly, add a touch more cream until dough holds together.

Flour counter, then put dough on flour.

Kneed 6-8 times and make dough into a 8” circle, 3/4” thick.

Cut into 8 triangles and place on a parchment- lined baking sheet.

Bake for 20 – 24 minutes.

Mix butter and cookie butter; add milk and mix; add powdered sugar 1/2 cup at a time and beat until combined.

Add salt and beat.

Frost scones and serve.