Friday, December 14, 2012

Eggnog Scones

I really love seeing the grocery store shelves lines with eggnog around Christmas time.  It's a fight for me to not grab a different kind of "special edition" eggnog each time I go shopping. 


Eggnog desserts are all over the place online now that we are approaching Christmas.  Scones sounded really good to me, so I wanted to experiment with my own eggnog scone dessert created from a combination of many scone recipes I've encountered.

Ingredients:

3 cups unbleached, all-purpose flour
1 T baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/3 C Wholesome Sweeteners Organic Sucanat Brown Sugar -- 2 lbs
1/2 C butter
2 eggs
1/2 tsp homemade vanilla extract
1/4 tsp Cook's Pure Rum Extract 4 oz
1/2 C organic or homemade eggnog

-For the topping:
2 T organic or homemade eggnog
2 tsp Wholesome Sweeteners Organic Sucanat Brown Sugar -- 2 lbs

Directions:

Stir together flour, baking powder, salt, nutmeg, and sugar in a large mixing bowl.
Cut the butter into tablespoon-sized pieces, and incorporate them into the dry ingredients. 
In another large bowl, whisk together the eggs, vanilla extract, rum extract, and eggnog. 
Fold the wet ingredients into the dry ingredients.
Turn the dough out onto a floured surface, and knead to combine.  Be sure to not over-knead.

If you are using a scone pan (wish I had one!), separate the dough into equal pieces, then press them into the (lightly greased) pan.  If you aren't using a scone pan, separate the dough into two halves, then shape each half into a circle.  Cut each half into equal size wedges.  Brush with the eggnog, then sprinkle with the granulated sugar. 


Preheat the oven to 425°.  It's a good idea to place the pan of scones into the freezer (uncovered, 30 min) before baking them.  Then, remove them from the freezer, and put them into the preheated oven right away.  Bake for 15-20 minutes or until golden brown.  Allow them to cool on a wire rack. 

You can freeze the scones, and pull them out for breakfast, dessert, or a sneaky midnight snack ;)

If you'd like more of a creamy topping, you can make a fresh eggnog glaze right before serving.  Delicious!

Eggnog Glaze Ingredients:2 T butter
1/2 C unrefined, homemade powdered sugar
1/8 C milk
1/8 tsp Cook's Pure Rum Extract 4 oz
1/8 tsp nutmeg

Directions:
Melt butter in small sauce pan over med-high heat. Add milk and rum extract once butter is melted. Remove from heat. Slowly stir powdered sugar into mixture. Paint onto scones. I like to paint a thick glaze onto each scone. Sprinkle nutmeg over scones. It won't take much nutmeg to add flavor to each scone.


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2 comments:

  1. Yummy! Hey! I nominated you for the Liebster Blog Award. More details here: http://theturquoisehome.blogspot.com/2012/12/liebster-blog-award.html

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    Replies
    1. Thanks Laura! That is so sweet of you to nominate me :)

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