Eggnog Scones

A while ago, I made some lemon vanilla scones. I am a huge fan of scones, so it’s a bit of a shock that I haven’t tried to introduce eggnog into a recipe for them. So this evening, I went to my tested recipe for the lemon vanilla scones, and made a few changes to it in order to get that festive eggnog flavour! {Nope, there’s no rum in these. Not that kind of “festive”. 😉 }

The basic recipe is pretty much the same, but I did cut it in half. I’ll post the updated version right here! {I know, I’m so nice, eh? } As with the eggnog pancakes in my previous post, the eggnog flavour isn’t overwhelming. It’s more of an… enhancement to the original flavour of the food. 😉

This recipe makes 8 small scones. Enjoy! I sure did. 🙂

Eggnog Scones

Ingredients:
  • 1 1/4 cups unbleached all-purpose flour
  • 1 tbsp granulated (white) sugar
  • 1 1/4 tsp baking powder
  • 1/4 tsp each baking soda and salt
  • 1/4 cup butter, crumbled (cool)
  • 1/2 egg (room temperature. To get half of an egg, just whisk the egg in a bowl, and then remove about 1 tbsp of the egg. You’ll have a little more than half of an egg in the recipe, but that’s alright.) **Note: Keep the extra tbsp of the egg for the pre-baking glaze!!!
  • 1/2 vanilla bean pod seeds (or 1 tsp vanilla extract)
  • 1/2 cup light eggnog
  • 1 heaping tsp ground cinnamon
  • pinch nutmeg (more if you like nutmeg)

Method:

  • Pre heat oven to 400 F.
  • Lay parchment paper on a cookie sheet.
  • Mix all dry ingredients well in a large bowl.
  • Add butter, and mix with your hands until crumbly. You don’t need to smooth out all of the butter, instead you want to make sure it has a texture like sand with clumps in it. (Yummy image…)
  • Add the egg, eggnog, and vanilla, and stir well until mixture becomes a firm dough.
  • Knead on heavily floured surface with floured hands until firm (about 2-3 minutes), sprinkling flour onto the dough if the mix is too sticky.
  • Knead the dough into a ball, and flatten slightly. About 1 1/2 inch thickness is great. Slice across the middle horizontally with a large knife, then across the middle vertically, then cut each quarter in half. You should have eight pieces. If you don’t, well then… You may not know how to count. O.o
  • Place the pieces about 1 cm apart on the lined cookie sheet. Brush the tops lightly with a bit of the reserved egg, and sprinkle a little bit of nutmeg over each piece.
  • Bake for 18-20 minutes, until tops are lightly cracked, and are firm when tops are tapped. When you stick a toothpick in, it should come out clean. (you may want to check the bottom of one of the scones to make sure it is not burnt. The bottoms should barely be darker than the top.)
  • Allow to cool.
  • Can be kept at room temperature for up to 2 days, or in the fridge in plastic wrap or baggies for up to 1 week. Can be kept in the freezer, in foil and plastic bags for 1-2 months. If freezing, simply microwave scone at 20 second intervals until thawed.
  • Eat them as they are, or add an eggnog glaze! (See below!)

Eggnog Glaze

Ingredients:

  • 4 tbsp icing sugar
  • 4 tbsp eggnog
  • pinch each of nutmeg and cinnamon
  • Note: you can adjust the quantities of each ingredient to suit you. If you like a thicker glaze, add more icing sugar. A thinner glaze requires more eggnog (or less sugar). For more of an intense flavour, increase the spices.

Method:

  • Mix all ingredients together in a bowl, and drizzle over cooled scones. Allow to set for a few minutes in the fridge, or eat while still wet and sticky! 🙂
Lightly spiced eggnog scones. Sooooo tasty! :)

Lightly spiced eggnog scones. Sooooo tasty! 🙂

 

I love the texture of scones! :)

I love the texture of scones! 🙂

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One comment on “Eggnog Scones

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