COFFEE-MATE Hazelnut Cream Scone
What you need
How to prepare
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 or cranberries, if using.
Add 3/4 cup COFFEE-MATE Hazelnut 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 Hazelnut. Sprinkle with granulated sugar.
Make it nutty!
Switch up the dried fruit for slivered almonds or hazelnuts!