Hazelnut Cream Scones

Hazelnut Cream Scones
Makes:
12 scones
Prep Time:
15
minutes
Total Time:
38
minutes
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.

In this recipe:


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Ingredients:

  • Parchment paper
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons frozen unsalted butter, chopped into small pieces
  • 1/3 cup dried cherries or cranberries, chopped (optional)
  • 3/4 cup plus 2 teaspoons Hazelnut NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer, divided
  • 2 teaspoons turbinado or granulated sugar

Directions:

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.

Cook's 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.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 170
  • Calories from Fat: 70
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 25mg (9% of DV)
  • Sodium: 120mg (5% of DV)
  • Carbohydrates: 23g (8% of DV)
  • Dietary Fiber: 0.5g (2% of DV)
  • Sugars: 7g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Hazelnut Cream Scones

Ingredients

  • Parchment paper
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons frozen unsalted butter, chopped into small pieces
  • 1/3 cup dried cherries or cranberries, chopped (optional)
  • 3/4 cup plus 2 teaspoons Hazelnut NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer, divided
  • 2 teaspoons turbinado or granulated sugar

 

Directions

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.

Cook's 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.

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