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Creme Bruleé Scones




Source of Recipe


Pinterest


List of Ingredients




3 cups biscuit baking mix (I used Pioneer Brand)
1/2 cup finely chopped and lightly toasted cashews
1/2 cup finely minced crystallized ginger (also called Candied Ginger)
1 cup Creme Bruleé liquid coffee creamer (made by Coffee Mate)
3 teaspoons light brown sugar
3 teaspoons butter or margarine

Recipe



Preheat oven to 400°. Combine baking mix, nuts, and ginger. Add coffee creamer and stir just until moistened. If too dry, add a little more creamer to make the dough the consistency of stiff mashed potatoes. Using an ice cream scoop level full, drop onto a lightly greased or sprayed baking sheet, leaving about 1 inch between scones. If you don't have an ice cream scoop, try to use about 1/4 to 1/3 cup of the dough for each scone. Sprinkle 1/4 teaspoon of brown sugar on top of each and top with 1/4 teaspoon of butter or margarine. Bake until golden brown, about 15 to 18 minutes.

Makes about 10. For sweeter scones, double the amount of brown sugar sprinkled on top.

NOTE: For appetizer size scones, use a cookie scoop to shape them and bake only 12 to 15 minutes. Use the same amount of brown sugar and butter on top since you would want these to be sweeter than the larger scones.