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These tender scones with a hint of hazelnut can be made extra sweet by adding dried cherries and topping with a hazelnut flavored glaze. Perfect for a special breakfast or brunch, they are best served warm, but will hold for a day or two if needed.
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Original reipce makes 2 dozen Change Servings
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.
TIP: 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.
|Calories from Fat||70|
|Total Fat 7g||11%|
|Saturated Fat 4.5g||23%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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