Recipe Ingredients
- 2 1/3 cups all-purpose flour, plus more for dusting
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
- 1/2 cup Darigold Belle™ Vanilla Coffee Creamer, plus more for brushing
- 1 large egg
- 3/4 cup frozen mixed berries
For glaze
- 2 cups powdered sugar
- 2-3 tablespoons Darigold Belle™ Vanilla Coffee Creamer
Recipe Directions
- For scones: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Stir flour, sugar, baking powder and salt together in a large bowl until combined. Cut butter into dry ingredients using tines of fork or a pastry cutter until butter resembles coarse crumbs.
- In a separate bowl, whisk coffee creamer and egg together until combined.
- Add coffee creamer mixture to dry ingredients and stir until loosely combined. Fold in mixed berries until just combined.
- Press dough into a 9-inch circle on a lightly floured work surface. Cut into 8 wedges. Place wedges on the prepared baking sheet. Brush wedges with additional coffee creamer. Bake until light golden-brown, about 12 to 15 minutes. Allow to cool completely at room temperature before glazing.
- For glaze: Meanwhile, whisk powdered sugar and coffee creamer together until a thick glaze forms. Drizzle glaze over cooled scones. Serve and enjoy.
