Monday, June 24, 2013

Pralines and Cream Scones Recipe with International Delight #spon

I have blogged before about how much my boys enjoy scones. They eat them for breakfast, but also enjoy having them as a snack. I'm always trying to create new versions of scones for them, so they won't get bored. In trying to come up with a new scone, I realized that International Delight's Caramel Macchiato creamer has such a decadent flavor it would be an amazing addition to a scone recipe. I decided to try combining the International Delight Caramel Macchiato (Sugar Free) creamer with chopped pecans to create a pralines and cream style scone. It's a bit sweeter and moister than your average scone, and the boys and I loved them.

2 1/2 cups flour
3 tsp. baking powder
1/4 tsp salt
1/2 cup sugar
1 stick butter
1 egg, beaten
3/4 cup International Delight Caramel Macchiato creamer (I used Sugar Free)
1/2 tsp. vanilla
1/2 cup chopped pecans

Combine flour, baking powder, salt, and sugar in a large bowl. Cut in butter using a pastry blender (or knife and fork) until mixture is crumbly and resembles cornmeal. Combine egg, International Delight creamer, and vanilla. Add to flour mixture, adding just enough to moisten the mixture (you may have some leftover). Stir in pecans. Place on floured cutting board (if mixture has become to wet to work, add more flour) and pat into a round disk about 1/2 inch thick. Cut into 10-12 wedges. Place on cookie sheet and bake at 400* for 15 minutes or until light brown. Serve warm with butter and jam if desired.

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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.