Caramel Bliss Scones

Good news for those of you who like the flavor of liquid coffee creamers but hate thinking about what’s in it. Coffee Mate just rolled out a new line of creamer called Natural Bliss made with only four ingredients: milk, cream, sugar and flavoring. As someone who likes experimenting with flavored creamers, I’m very happy about this.   At this point, the Natural Bliss comes in Sweet Cream, Vanilla and Caramel flavor, and I really hope they come up with some new ones or just take all their old flavors and start making them with the same four ingredients. My first request would be a hazelnut flavored creamer or perhaps a good Irish Cream, but until then I’ll keep experimenting with what’s out there. For instance, this weekend I used Natural Bliss Caramel in scones and Natural Bliss Vanilla in mango smoothies.  I’m still perfecting the smoothie, but here’s the scone recipe if you’re interested.

Caramel Scone

Note: If you want to make just 4 scones, halve the recipe. The dough is a little softer than some other scone doughs, but with a floured surface you shouldn’t have any problems shaping it into triangles. Also, I’ve had good luck making these ahead. I made the dough, cut it into squares, frozen the squares, then thawed the squares in the refrigerator the night before I wanted to make the scones. They rose just fine. I still haven’t tried just leaving the dough in the refrigerator overnight without involving the freezer.

Caramel Bliss Scones

Makes 8

2 cups (9 oz) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons granulated sugar
4 tablespoons cold unsalted butter, cut into chunks
1 large egg yolk
3/4 scant cup heavy cream
1/4 cup Coffee Mate Natural Bliss, Caramel Flavored
1/4 teaspoon vanilla extract

Icing
1 tablespoon melted unsalted butter
1 cup confectioners’ sugar
1-2 teaspoons Coffee Mate Caramel Bliss
Milk as needed (or more Bliss)

Preheat oven to 400ºF. Line a baking sheet with non-stick foil or parchment.
In the bowl of a food processor or in a large mixing bowl, thoroughly combine the flour, baking powder and salt. Add the sugar and stir well. Add the butter and pulse until mixture is coarse, or if using a bowl, work it in with a pastry cutter or your fingers.
Whisk the egg yolk, cream, Bliss, and vanilla together in a bowl and add to food processor (or mixing bowl). Process (or mix) to form a soft dough, then empty onto a large flat surface dusted with flour – if dough seems very wet, dust generously. If it’s on the dryer side, dust lightly. Knead once or twice very gently just to smooth out the dough a bit, then divide dough in half and shape each half into a rectangle approximately 6×3 inches . Cut each rectangle in half so that you have four squares, then cut each square diagonally so that you have 8 triangles. Arrange the triangles on the baking sheets and bake for 16-18 minutes or until golden brown. Let cool, and then prepare the icing. In a bowl or large measuring cup, mix together the melted butter and the confectioners’ sugar. Add the Coffee Mate and enough milk to give you a drizzling or piping consistency. For the scone in the photo, I made the icing kind of thick and then piped it out of a sandwich bag with the corner snipped off.t

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Comments

  1. Carol says

    Anne-Those look great! I will have to look for those creamers. I vote for the Irish Cream since I can’t put a dollop of the real stuff in my coffee before work. Now the weekend is another story. I will have to try these scones. Your Pumpkin Starbucks scone were some of the first scones I ever made and they we a big hit here.

  2. Marie says

    That is wonderful news. I love creamers and try to avoid them, but it’s difficult sometimes. Hazelnut and Irish cream are my favorite flavors too so hopefully those are the next flavors that they add to the natural creamer selection.

  3. says

    I’ve always been afraid of those creamers, but I might have to take a second look now!

    I’ve had really good luck baking scones directly from the freezer without thawing first. They seem to take about 5 minutes longer to bake, but otherwise there’s been no difference in the final product from the recipe I use. Good for me, since I tend to forget to thaw things!

  4. says

    These sound and look really good! Like Rebecca I’ve also baked scones directly from the freezer. I take them out while the oven is preheating. They take a few extra minutes of baking, but I’ve had no bad effects from doing it this way.

  5. says

    Yikes Anna! I have been out of the loop news wise, and am sorry to learn about the fires and wind near Austin. I hope you’re all safe! I’ll be sending good thoughts to you.

  6. Melissa J says

    I freeze scones, take them out as needed and put in preheated oven directly from freezer. You just have to bake them a couple minutes longer.

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