Creamer Scones

Teresa Jacobson


This was a popular choice in my coffee shop/deli. It uses a flavored non-dairy creamer instead of standard cream. Hazelnut was always the most popular but really any flavored creamer would work. Vanilla Caramel is another yummy choice. These are not as dry as some scone recipes can be, and they have tremendous flavor. White chocolate chips can be used instead of semi-sweet. This really is the best scone recipe ever! Remember, the key to a good scone is DON'T OVER MIX THE DOUGH!

★★★★★ 1 vote
20 Min
15 Min


4 c
all purpose flour
3 Tbsp
4 tsp
baking powder
1/2 tsp
1/2 tsp
cream of tartar
3/4 c
cold butter (no substitutions)
1 large
egg, separated
1 1/2 c
liquid flavored non-dairy creamer (any flavor)
1 c
any type of baking chips (white chocolate, semi sweet, dark chocolate, toffee bits, peanut butter chips, etc)


1In a bowl, combine flour, sugar, baking powder, salt, and cream of tartar; cut in butter until crumbly.
2In a separate bowl, whisk egg yolk and creamer; add to dry ingredients just until moistened. stir in baking chips (ie. chocolate chips.)
3Turn dough onto floured surface and knead 10 times. Don't over mix or knead or the dough will be tough.
4Divide dough in half. Pat each portion into a 7 inch circle. Cut into 8 wedges. Separate and place on a greased or parchment lined cookie sheet.
5** If you'd like, brush each scone with the left over egg white and sprinkle lightly with sugar.
6Bake in a 425 degree preheated oven for 15-18 minutes or until lightly browned. If desired, drizzle with a glaze made from powdered sugar and liquid coffee creamer.

About Creamer Scones