Hazelnut Cream Scones

ADJUST oven rack to middle position. Preheat oven to 425° F. Line baking sheet with parchment paper.

COMBINE flour, granulated sugar, baking powder and salt in large mixing bowl.

CUT in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

STIR in cherries, if using.

ADD 3/4 cup Coffee-mate all at once to flour mixture; mix just until combined.

TURN dough onto a floured work surface.

WITH floured hands, knead dough just a few times until mixture stays in a ball.

TRANSFER the ball to the prepared baking sheet.

PAT into a 7-inch circle, about 3/4-inch thick.

CUT dough into 12 wedges.

SEPARATE the wedges. Brush tops with remaining 2 teaspoons Coffee-mate. Sprinkle with turbinado sugar.

BAKE for 13 to 15 minutes or until golden on top. Slide the parchment onto a wire rack; cool for 10 minutes before serving. Scones are best the day they are made, but will hold for 1-2 days in covered container.

To glaze tops of scones, combine ½ cup powdered sugar and 1 tablespoon Hazelnut NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer in small bowl; stir well. Using a fork, drizzle over scones.