Irish Scones

These scones are a bit different that traditional British scones. You’ll love the flakey texture and slightly sweet flavor they get from Chobani Coffee Creamer.

Prep time: 15 minutes

Chill time: at least 30 minutes

Cook time: 20 minutes

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup cold butter, cut into 1/4-inch pieces

1/2 cup Chobani Vanilla or Sweet Cream Coffee Creamer, plus additional

     for brushing over the top

1 egg, beaten

Line a large baking sheet with parchment paper. In a large bowl, stir together flour, baking powder and salt. Cut in butter with a pastry blender, a fork or your fingers until it’s the size of peas. Stir in creamer and egg with a fork, mixing just until dry ingredients are incorporated. Turn onto a lightly floured board and knead lightly just until mixture comes together to form a dough. (There should still be spots of butter showing.) Press into a 1/2-inch thick disc, then cut with a 2 1/2-inch round cutter pressing straight down (do not twist cutter) and place on baking sheet. Reroll scraps as gently as possible. Refrigerate for at least 30 minutes. Preheat oven to 400°F and brush scones lightly with creamer. Bake for 20 minutes or until lightly browned. Serve as is or with butter and jam.