Wednesday, December 11, 2013

Eggnog Scones

One of my favorite parts of the holiday season is big glasses of thick, delicious eggnog. The warm flavor of the nutmeg with sweet egg cream. It represents everything that I love about Christmas time!

I was wondering what it might be like to bake with eggnog...would the eggnog lose its flavor? Because scones are so simple to cook and require very little finesse, I went to Pinterest to find the perfect eggnog scone. P.S. Follow me on Pinterest here!

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I didn't want to invest in eggnog extract--I wanted a recipe that used the real stuff! These Eggnog Scones totally fit the bill.

The smell of nutmeg fills up your kitchen while these delicious, buttery, crumbly scones bake up. The taste of eggnog really comes through in every bite. The outside of the scones are perfectly golden and crispy, while the inside stays soft and tender. These are a great breakfast treat to bring to your family this holiday season!

If you're feeling wild and crazy, you could also drizzle an eggnog glaze on top of the scones. Mix together about a cup of powdered sugar with a few tablespoons of eggnog and a dash of nutmeg. Totally divine! I found the scones had a nice, light sweetness on their own, so I just enjoyed them straight up with a warm cup of coffee. Perfection!

Here's what you need for Eggnog Scones* (Print Recipe!)

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons unsalted butter, cold and cut into cubes
2 tablespoons vegetable shortening, cold
1/4 cup eggnog
1 large egg

Here's what you do

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the butter and vegetable shortening. Use a pastry cutter or two knives to cut the fats into the flour mixture until it resembles coarse crumbles. This usually takes me about 5 minutes.

Make a well in the center of the butter and flour mixture. Whisk the egg into the eggnog, then pour it all into the well in the flour. Slowly incorporate the wet ingredients until the dough is totally moist and starts to come together.

Using an ice cream scoop, dollop the batter by rounded spoonfuls onto the baking sheet about 2 inches apart. Bake for 10 minutes or until the tops of the scones are slightly golden. Remove from the oven and cool for about 5 minutes before serving.

Scones will last, well wrapped at room temperature, for about 3 days.

*Recipe from Teatime Magazine

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