Name: Mix And Match Scones (But I Prefer Hazelnut-Chocolate Chip!)
Yield: 4 servings
Ingredients: 2 cups Flour; 1/3 cups Packed Brown Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 stick Unsalted Butter, Chilled; 1/2 cups Flavored Liquid Coffee Creamer, I Prefer Hazelnut And Creme Brulee; 1 whole Egg; 1-1/2 teaspoon Pure Vanilla Extract, Or Other Flavor Of Your Choice; 1 cup Chocolate Chips, ( Or Berries, Nuts, Coconut- You Get The Drift!)

Servings: 4 persons

2 cups Flour
1/3 cups Packed Brown Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 stick Unsalted Butter, Chilled
1/2 cups Flavored Liquid Coffee Creamer, I Prefer Hazelnut And Creme Brulee
1 whole Egg
1-1/2 teaspoon Pure Vanilla Extract, Or Other Flavor Of Your Choice
1 cup Chocolate Chips, ( Or Berries, Nuts, Coconut- You Get The Drift!)

1
Preheat oven to 400 degrees. I prefer to use stoneware when baking these. If you use a regular cookie sheet, lightly butter the pan.
2
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut the butter into small pieces and mix into the flour mixture. Integrate it by using a pastry blender.
3
In a small bowl, mix the creamer, egg and vanilla. Pour into the flour mixture and combine well. This is a very sticky dough. Stir in the chocolate chips.
4
Spread the dough on a lightly greased dinner plate (if you use a foam plate, there's no need to grease) and pat into the recessed circle area of the plate. Cut into eight triangles and place 2 inches apart on baking sheet.
5
Bake for about 18 minutes, or until tops are lightly browned. Transfer to a cooling rack . Serve warm or at room temp.
6
Let me know what combinations you try!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Mix And Match Scones (But I Prefer Hazelnut-Chocolate Chip!)

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