Eggnog Scones

Yep, that’s right.  It’s eggnog time already and I couldn’t be happier.  I wish they sold the stuff all year round.  After scouring the Internet for an answer as to why eggnog is seasonal, the only reasonable answer is that sales drop off so steeply after the holidays that it’s not economically feasible to keep it on the shelf.  Sigh  Truth be told, I can’t actually drink too much at one time because of how thick and rich it is, but I love its flavors in baked goods, especially breakfast foods.

 In this recipe, eggnog takes the place of heavy cream, and creates a tender, moist scone full of holiday flavor.  I always worry that my scones will come out dry, but these babies didn’t disappoint.

P.S. The brevity of this post is due to the fact that I’m taking the MTEL (Massachusetts Test for Education Licensing) this afternoon, and I didn’t want to go the whole weekend without posting.

Eggnog Scones

adapted from Flamingobear via King Arthur Flour

makes 12 scones

2¾ cups (11½ ounces) flour

¼ cup (1¾ ounces) sugar

¾ teaspoon salt

1 tablespoon baking powder

1 tablespoon cinnamon

1 teaspoon freshly grated nutmeg

½ cup (1 stick or 4 ounces) butter, cold and diced

1 large egg

1 teaspoon vanilla

¾ cup (6¾ ounces) cold eggnog

 In a large mixing bowl, whisk together all the dry ingredients.

Using your fingertips, pastry blender, paddle attachment of a stand mixer, or food processor – whatever floats your boat (I like to use my fingertips – less cleanup!), work in the butter just until the butter is the size of peas.

In a separate mixing bowl, whisk together the egg, vanilla, and eggnog.

Add the wet ingredients to the dry ingredients and stir just until moistened.

Transfer the dough to a lightly floured work surface; a Silpat works well here. Divide the dough in half.  Roll and pat each half into a 6½” circle about ¾” thick.

Using a large knife or pizza wheel slice each circle into 6 wedges. Transfer the circles of wedges to a Silpat or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about ½” space between them, at their outer edges. This ensures that their sides will bake up soft and tender.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. This half-hour in the freezer relaxes the gluten in the flour, which makes the scones taller and more tender. Plus, chilling the fat makes the scones flakier. While the scones are chilling, preheat the oven to 425°F.

(You can skip this step, if you’re in a hurry, but watch your scones carefully in the oven as you may need to bake them a few minutes less. Alternatively, you can even make them ahead up to this point and freeze until needed. You may have to add a few minutes to the baking time.)

Bake the scones for about 20 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.


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