Time for vanilla hazelnut scones!

Note: When I was playing with scones recipes, one of the originals that helped me create this recipe was the Brown Eye’d Baker’s Chocolate Chip Scones recipe.
In this particular recipe (which goes great with a cup of coffee and a book!), I use Coffee-Mate Hazelnut coffee creamer and Greek yogurt as a replacement for heavy cream, and it makes the scones a little bit more moist than traditional scones, but I loved the almost muffin-like texture that resulted. Plus, because I use fat-free Greek yogurt, these scones are lighter in fat.
If you’re into the dryer, more traditional scones, simply use powdered creamer, hazelnut extract, or forget about the hazelnut other than for toppings

ingredients

• 3 1/4 cup all purpose flour
• 1/2 cup granulated sugar
• 4 tsp. baking powder
• 1/4 tsp. salt
• 1 cup of vanilla greek yogurt
• 1 cup of liquid hazelnut creamer
• Toppings
• 1/2 cup crushed hazelnuts
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tsp. ground cinnamon

Instructions

1. Preheat your oven to 375 degrees. Prepare a baking sheet by covering with parchment paper.
2. In a large bowl, combine dry ingredients. Mix well.
3. In another bowl, combine greek yogurt and coffee creamer and mix until there is a smooth consistency.
4. Combine dry and liquid ingredients, mixing just enough to moisten all dry ingredients.
5. Turn dough onto floured, flat surface. Knead gently until a soft dough is formed.
6. ...................

for full instruction please see : www.busybloggingmom.com

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