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1
Heat the oven to 375u00b0 F with a rack placed in the middle
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2
Line the baking sheet with parchment paper.
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3
In a small bowl, whisk together the heavy cream and vanilla. In a large bowl, whisk together the flour, shortbread crumbs, sugar baking powder, and salt.
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4
Dump the chilled butter and, in chunks, the cream cheese, into the bowl with the dry ingredients and, with your fingers, toss the cubes to coat. Using your fingertips, break the butter and cream cheese up and rub it into the ingredients to incorporate until you get what resembles a coarse meal.
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5
Pour in the vanilla-flavored cream and, using a fork, work it into the dry ingredients, just until the dough comes together. (If it looks dry, add a bit more heavy cream as needed.) Add the oreo pieces and with your hands, gently knead the dough in the bowl to integrate the mix-ins and smooth it out. Make sure any remaining dry ingredients stuck to the bottom of the bowl have been worked in and the liquid is thoroughly incorporated. The dough should be wet and sticky. Don't overwork it.
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6
Turn the dough out onto a lightly floured work surface and pat it into a 11/2-inch-thick block. Using a bench scraper, slice it into four 31/2-inch squares and then cut each square on the diagonal, forming two triangles per square. Brush with cream.
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7
Bake the scones until their tops are golden and cooked through (about 25 minutes). Let them sit on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling. Serve them with tea, coffee, cocoa or, heartily recommended, an ice-cold glass of milk.
