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Eggnog Scones
Makes 142 cups cake fl our
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter, cubed
½ cup plus 2 tablespoons cold
prepared eggnog, divided
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon ground nutmeg, divided
1 tablespoon sanding sugar
- Preheat oven to 375°. Line a rimmed
baking sheet with parchment paper.
- In a large bowl, whisk together fl our,
granulated sugar, baking powder, and
salt. Using a pastry blender or 2 forks,
cut in cold butter until it resembles
coarse crumbs. - In a small bowl, stir together ½ cup
cold eggnog, cinnamon, vanilla
extract, and ¼ teaspoon nutmeg.
Add eggnog mixture to fl our mix-
ture, stirring until mixture is evenly
moist. Working gently, bring mixture
together with hands until a dough
forms. (If dough seems dry, add more
eggnog, 1 tablespoon at a time.)
- Turn out dough onto a lightly fl oured
surface, and knead gently 4 to 5 times.
Using a rolling pin, roll out dough to
a ½-inch thickness. Using a 2-inch
fl uted round cutter, cut 14 scones from
dough, rerolling scraps as necessary.
Place scones 2 inches apart on pre-
pared baking sheet. - In a small bowl, stir together sand-
ing sugar and remaining ¼ teaspoon
nutmeg. Brush tops of scones with
remaining 2 tablespoons cold egg-
nog, and sprinkle with sanding sugar
mixture. - Bake until edges of scones are
golden brown and a wooden pick
inserted in centers comes out clean,
approximately 15 minutes. Serve warm.
RECOMMENDED CONDIMENT:
Eggnog Cream (recipe follows)
Eggnog Cream
Makes approximately 1¼ cups½ cup heavy whipping cream
3 tablespoons prepared eggnog
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon sugar*
Garnish: ground nutmeg- In a medium bowl, beat together
cream, eggnog, nutmeg, and
cinnamon sugar with a mixer at
medium speed until very stiff peaks
form. Transfer cream to an airtight
container, and refrigerate until ready
to serve, up to a day.- Garnish with nutmeg before serving,
if desired.
*We used McCormick Cinnamon Sugar.
Alternatively, stir together equal parts ground
cinnamon and granulated sugar.