½ cup French Vanilla Creamer + 1–2 tablespoons extra
3/4 cup powdered sugar
dash of cinnamon – optional
First, preheat oven to 400°F, then skin and dice one large apple. At medium heat melt the butter and cook the apples until tender about 4-5 minutes, then mix in 1 teaspoon cinnamon and set to the side to cool.
In a bowl sift together all of the dry ingredients – 2 cups flour, 2 teaspoons baking powder, 1 pinch of salt, ¼ cup sugar, and 1 ½ teaspoon cinnamon.
Next, use your fingers to crumble the 1 stick of butter into the dry ingredients, the butter pieces should be about the size of peas and evenly dispersed throughout the dry ingredients.
Once the butter is evenly dispersed, fold in the apple spice pieces.
Make a well in the center of the dry ingredients and pour in the ½ cup of half and half and ½ cup of French Vanilla Creamer.
Place the dough on a well floured surface – I also sprinkle some extra flour on top of the dough, shape the dough with your hands, and cut according to how large you want your scones to be.
Place the scones on a piece of parchment paper and brush each scone with a little bit of French Vanilla Creamer.
Bake for about 20-25 minutes until golden brown then set to the side to cool.
While the scones are cooling, mix together ¾ cup powdered sugar and 2-3 tablespoons French Vanilla creamer to make the icing. If the icing is too thick add more French Vanilla Creamer if it is too thin add more powdered sugar. If you are a huge fan of cinnamon you could always add a hint of cinnamon to the icing as well!
Once the scones are cooled, drizzle on some icing and enjoy!
It is important to work fast when working with the butter to ensure that the butter stays cold – I like to place my butter in the freezer when I start this recipe to ensure that it is extra cold for this step.
If the dough seems too wet or sticky, add more flour a tablespoon at a time.