Cookies and Cream Scones

DIRECTIONS

• Heat oven to 400°F Combine flour, sugar, baking powder and salt in large bowl; mix well. Cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half of chopped cookies.
• Combine whipping cream, eggs and vanilla in small bowl; beat with wire whisk until well mixed. Stir whipping cream mixture into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 or 10 times until smooth.
• Pat into 8-inch square on lightly greased baking sheet. Press remaining chopped cookies onto top of dough. Score into 9 equal squares. Score squares diagonally to form 18 small triangles.
• Bake for 15 to 18 minutes or until scones are lightly browned. Cool 10 minutes. Cut along score lines to separate.
• Meanwhile, combine powdered sugar, melted butter and half & half in small bowl until smooth. Drizzle glaze over warm scones. Serve immediately.