Coffee Creamer Scone Recipe
I know I have shared this before.... but it is the PERFECT time of year to dust it off and bring it back out! The fun coffee creamer flavors are out now - everything from egg nog to gingerbread and that is all you need to whip up a different flavor of scones. I sahred this with my assistant Laura recently and she agreed, it is SUPER easy to make and has great results!
Happy baking -
Coffee Creamer Scones
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
3/4 cup flavored Liquid Coffee Creamer
1/2 teaspoon flavored extract
Combine flour, baking powder, cinnamon and salt in large mixer bowl or food processor bowl. Add butter; mix on low speed or process until mixture forms large, coarse crumbs the size of peas. Add Creamer and extract; mix or process for a few more seconds just until moistened.
TURN the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 3/4-inch thick and 6 inches in diameter. Cut into 8 wedges. Place wedges 1 inch apart on prepared baking sheet.
BAKE for 15 minutes or until golden on top at 425, on parchment paper or a silicone baking mat
To Glaze:
Combine 3/4 cup powdered sugar, 2 Tablespoons creamer and 1/4 teaspoon extract in small bowl; stir until smooth. Drizzle over warm scones. Scones are best served warm but will hold for up to 2 days if stored in an airtight container.
Happy baking -
Coffee Creamer Scones
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces
3/4 cup flavored Liquid Coffee Creamer
1/2 teaspoon flavored extract
Combine flour, baking powder, cinnamon and salt in large mixer bowl or food processor bowl. Add butter; mix on low speed or process until mixture forms large, coarse crumbs the size of peas. Add Creamer and extract; mix or process for a few more seconds just until moistened.
TURN the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 3/4-inch thick and 6 inches in diameter. Cut into 8 wedges. Place wedges 1 inch apart on prepared baking sheet.
BAKE for 15 minutes or until golden on top at 425, on parchment paper or a silicone baking mat
To Glaze:
Combine 3/4 cup powdered sugar, 2 Tablespoons creamer and 1/4 teaspoon extract in small bowl; stir until smooth. Drizzle over warm scones. Scones are best served warm but will hold for up to 2 days if stored in an airtight container.
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