Chocolate Caramel Scones
I normally use boatloads of heavy cream in my scones and then I feel all warm and fuzzy for the rest of the day. I thought it might be fun to use coffee creamer instead of heavy cream to replace some fat and add some flavor.
Servings 8 scones
- 1 3/4 cups flour plus more for kneading
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup chocolate chips
- 1 cup International Delight Chocolate Caramel Creamer
- Caramel ice cream topping for drizzling
Preheat oven to 375 degrees.
Stir together the flour, sugar, baking powder, salt, and chocolate chips in a large bowl. Pour in the creamer and stir to combine with a wooden spoon. The dough will be sticky.
Turn out onto a well floured work surface and sprinkle more flour on top as needed. Knead the dough for a few minutes, adding small amounts of flour as needed to make the dough easy to work with.
Once dough is well combined, pat into an 8 inch round circle. Use a pizza cutter or knife to cut into 8 wedges.
Bake on a parchment lined cookie sheet for 15 minutes.
Cool for a few minutes before drizzling with the caramel sauce.
Calories: 264kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 169mg | Fiber: 1g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 105mg | Iron: 1.6mg