Caramel Bliss Scones with Coffee Creamer

Caramel Bliss Scones is an old recipe for scones that calls for liquid coffee creamer. I need to make another batch of these and take some new photos, but if you're scrolling for ways to use up liquid coffee creamer, you've found one! Or at least if you like scones. I made these with a Coffee Mate flavor. You can stick with Coffee Mate or maybe try one of the other brands. There are so many types now!

Good news for those of you who like the flavor of liquid coffee creamers but hate thinking about what's in it. Coffee Mate just rolled out a new line of creamer called Natural Bliss made with only four ingredients: milk, cream, sugar and flavoring. As someone who likes experimenting with flavored creamers, I'm very happy about this.  

Small Batch Coffee Creamer Scones

Note: If you want to make just 4 scones, halve the recipe. The dough is a little softer than some other scone doughs, but with a floured surface you shouldn't have any problems shaping it into triangles. Also, I've had good luck making these ahead. I made the dough, cut it into squares, frozen the squares, then thawed the squares in the refrigerator the night before I wanted to make the scones. They rose just fine. I still haven't tried just leaving the dough in the refrigerator overnight without involving the freezer.

Caramel Bliss Scones with Coffee Creamer

Makes 8

2 cups (9 oz) all-purpose flour (270 grams)
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons granulated sugar
4 tablespoons cold unsalted butter, cut into chunks
1 large egg yolk
¾ scant cup heavy cream or as needed
¼ cup Coffee Mate Natural Bliss, Caramel Flavored
¼ teaspoon vanilla extract

Icing
1 tablespoon melted unsalted butter
1 cup confectioners' sugar
1-2 teaspoons Coffee Mate Caramel Bliss
Milk as needed (or more Bliss)

How to Make Coffee Creamer Scones

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, cream, Bliss, 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.t