Eggnog Scones
The holiday season has come and gone, but since Eggnog has such a long shelf life, I decided to make a batch of Eggnog Scones. These scones are hearty, light, and packed with festive flavours.
Ingredients
For The Scones
- 2 cups All-purpose flour, Spooned and levelled
- 1 tablespoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ⅓ cup Granulated sugar
- 1 tablespoon Brown sugar
- ½ cup Butter, Cold, Thinly sliced
- ¾ cup Eggnog, Cold
- 2 teaspoon Vanilla extract
- 2 teaspoon Eggnog, For Brushing
- ¼ cup Turbinado Sugar
For The Glaze
- 2-3 tablespoon Eggnog
- 1 cup Powdered sugar
- 1 teaspoon Rum, or Burbon
- ½ teaspoon Vanilla extract
Instructions
How To Make The Scones
- Preheat the oven to 400℉ and line a baking sheet with a baking mat or parchment paper.
- A food processor is recommended to grind the dry ingredients and add them. Pour the flour, baking powder, salt, cinnamon, and sugars into the food processor and blitz a few times for a soft, grain-free powder.2 cups All-purpose flour, 1 tablespoon Baking powder, ¼ teaspoon Salt, 1 teaspoon Cinnamon, ⅓ cup Granulated sugar, 1 tablespoon Brown sugar
- Slice the cold butter thinly, add it to the food processor, and blitz a few more times until no big chunks of butter are left. Keep in mind that butter should not blend into the dry ingredients. After adding the butter, pulse the mixture two times, then check on the butter, and if there are large chunks of butter, pulse a couple more times.½ cup Butter
- Mix the vanilla extract into the cold eggnog, add it to the food processor, and pulse until just mixed. Do Not Overwork The Dough.¾ cup Eggnog, 2 teaspoon Vanilla extract
- Lightly flour the work surface and dump the dough on the table. Gather the dough together, and if there is any dry flour in the food processor, add it to the dough. If the dough is sticky, add a little bit of flour. Make a disc about 8-inch diameter. Use a bench scraper or a sharp knife to cut the dough into 8 wedges.
- Place the triangles on the lined baking sheet and brush them with eggnog. Sprinkle their top with Turbinado Sugar. Bake them in the 400F oven for 18-20 minutes. Let them cool down thoroughly, and then add the glaze.2 teaspoon Eggnog, ¼ cup Turbinado Sugar
How To Make The Glaze
- Mix all the ingredients and glaze the cool scones with a spoon. If you like the glaze to be runnier, add more eggnog.2-3 tablespoon Eggnog, 1 cup Powdered sugar, 1 teaspoon Rum, ½ teaspoon Vanilla extract
Nutrition
Calories: 310kcalCarbohydrates: 59gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 47mgSodium: 340mgPotassium: 91mgFiber: 1gSugar: 19gVitamin A: 414IUVitamin C: 0.4mgCalcium: 138mgIron: 2mg
Tried this recipe?Let us know how it was!