I am always in the kitchen either making traditional family recipes or experimenting with new ingredients and flavors. I like to have fun discovering what works with what and I am usually pleasantly surprised! I am also a HUGE fan of coffee…if you have read this blog before (thanks by the way!), then you know of my deepest love for my cup of joe. I drink my coffee black, but when I want it iced or am in the mood for “dessert coffee” as I call it, then I reach for a favorite flavored creamer.
When I was asked to try International Delight I was thrilled! They have so many new flavors out now that it was hard to choose. I'm a big French Vanilla or Hazelnut fan, but I had an idea of what recipe I was going for, so I grabbed the Cold Stone Creamery flavor Sweet Cream. Before trying in my recipe, I had to taste it first…and let me tell you…OH, MY!! DELICIOUS!
I tried it in my coffee of course but did you know you can add it to tea? Do you like Iced Chai Lattes? Then you will like this too!
I also tried a little – (maybe 4 Tablespoons) poured over fresh strawberries for dessert…it was like enjoying all the flavor of ice cream without all the fat.
But the real treat was substituting the Sweet Cream creamer for the milk in my favorite scone recipe and omitting the sugar all together. The results were fantastic; moist and slightly sweet scone that went perfect with my evening tea and morning coffee. It also got the thumbs up from the kids, so I know it is a winner! Now I can't wait to try more flavors- the possibilities are endless!
Sweet Cream Scones using International Delight
2 cups flour
2/3 cup International Delight Coffee Creamer (I used Sweet Cream)
2 Tbsp. baking powder
1 tsp. salt
6 Tbsp. cold butter, cut in cubes
Preheat oven to 425 degrees.
In a bowl, combine flour, salt and baking powder. Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs. Add creamer and stir until dough comes together- it will be sticky. Turn on to a lightly floured surface and knead 5-6 times. Shape dough into an 8-inch disc. Cut into 8 wedges. Place wedges on ungreased cookie sheet lined with parchment paper. Brush tops with creamer. Bake 12-15 minutes or until golden brown. Cool on rack. Enjoy!
I learned my new ID is Sweet Cream! Yum!
