♫ It’s beginning to look a lot like Christmas. Everywhere you go. ♫ Too true, right? The stores have the trees, the lights, the endless gift possibilities. The radio is playing Christmas music. The kids are practicing for their Christmas play at church. Amazon really, really thinks I need to buy party shoes. There might even be a little snow outside?
Yep. It’s time to bust out the holiday goodies blog posts stash. Lets kick things off with a recipe that uses a classic holiday flavor, eggnog, in a fresh way: Eggnog scones!
I remember talking a little bit about eggnog last year, when I posted a recipe for double eggnog pound cake. I remember noting, people seem to either really love eggnog or completely hate the stuff. I’m not sure I’ve actually met anyone who actually feels neutral towards it. In light of that fact, I’m going to straight up tell you, if you don’t like eggnog, you won’t like this recipe. I should probably try and convince you that regardless of your feelings on eggnog, you’ll like the recipe. But, we both know that’s just not true, and I respect you more then that. On the other hand if you do like eggnog, I suggest baking a double batch of these babies. You will adore them. It’s all about the pure eggnog flavor here. In scone form. Which you totally get to eat for breakfast. With coffee. Eggnog and coffee. Yes. Does it get better then that? (Obviously, I’m an eggnog lover.)
I am of the opinion, that these will make a wonderful addition to a Christmas breakfast or brunch, a perfect December afternoon pick me up, or a nice change to add to the holiday cookie rotation. The nice thing is that scones come together super quickly, and also happen to freeze extremely well, so you can make them ahead of time and bake them off when you want them.
- 2 tablespoons sugar
- 5 salted butter
- 2 and 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 and 1/2 cups eggnog (both full fat and light will work)
- optional: 1/2 teaspoon of cinnamon (If you omit the glaze you may want to add cinnamon to the scones.)
Optional Rum Glaze:
- 1 tablespoons butter
- 1/2 cup powdered sugar
- 1-2 tablespoons eggnog
- 1 tablespoon rum
1. Preheat oven to 400*. In the bowl of a large stand mixer cream together butter and sugar.
2. In a separate bowl sift together the flour and baking powder (and cinnamon if you decide to add). Add the flour mixture and eggnog to the mixing bowl. Mix together until a sticky dough is formed.
4. Turn out the mix on to a lightly floured surface. The mix will be sticky. Shape into a flat circular round. Use a sharp knife to cut pizza style into wedges so eight triangles are formed.
6. Place evenly spaced on an un-greased baking sheet. Bake for 15-20 minutes, or until lightly golden brown. Allow the scones to cool before removing from the baking sheet.
1. In a small sauce pan over low heat melt together the butter, sugar, eggnog, and rum. Stir frequently to prevent burning. When fully melted and mixed together drizzle over the scones. Allow glaze to cool and harden before serving.
Note: These freeze really well! After cutting into triangles, place on a parchment paper lined baking sheet so that the scones are not touching. Place in the freezer for several hours until fully frozen. Transfer to a ziplock or airtight container for storage. When ready to use, follow the regular baking instructions. An additional 5-8 minutes may be needed to cook fully. No need to defrost before baking.