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A close up of a caramel covered scone on a wire cooling rack.

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.
Course Breakfast
Cuisine American
Keyword brunch recipes, easy breakfast recipes, easy dessert recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 scones
Calories 264kcal


  • 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