This is one of my older recipes that calls for Caramel Bliss flavored Coffee Mate creamer. The creamer softens the crumb somewhat and adds sweetness and flavor.
4tablespoonscold unsalted butter, cut into chunks(56 grams)
1largeegg yolk
¾cupheavy cream or as needed
¼cupcaramel flavored liquid coffee creamer
¼teaspoonvanilla extract
Icing
1tablespoonmelted unsalted butter
Icing
1cupconfectioners' sugar
1-2teaspoonsliquid coffee creamer
Milk as neededor more Bliss
Instructions
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, heavy cream, coffee creamer, 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 6x3 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.