This is my third scone recipe, but definitely not my last. I have a dark chocolate peppermint scone recipe that will come to you soon, I swear. Also, it’s really hard to find a scone recipe with a chocolate base, so that was my first baked recipe that I didn’t follow measurements and just threw things into a bowl. Anyway, this is not that recipe.
But this is a recipe that is still delightfully holiday-ey and warm and cozy. Eggnog scones! Yes! I totally went there!
If you’re an eggnog purist/snob, then this recipe may not be for you because it uses *gasp* a purchased eggnog! You could potentially make your own homemade eggnog and replace it with the store eggnog, but I can’t guarantee your results. If it doesn’t work out, you still have eggnog and that’s never a bad thing. I’ve never actually had ‘real’ eggnog, so I don’t know how similar Southern Comfort’s eggnog is to it. The good news about this recipe is that if you’re not really an eggnog person, then you can still try this. It’s got a spiced flavor (think clove, vanilla, nutmeg), so it’s not overwhelmingly noggy. Nog nog nog nog. Semantic satiation.
Also, more good news! I finally got a charger for my camera battery so I am no longer taking pictures with my (shattered) iPhone. Hooray!
So yes. Eggnog scones. Next week (hopefully), dark chocolate peppermint scones. Until then, enjoy your HOLIDAZE.
makes six scones
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon brown sugar
2 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter
1 egg yolk
1/4 cup Southern Comfort brand eggnog (really, it’s the best. Accept it.)
1/4 teaspoon nutmeg
1 packet turbinado sugar
dash of cinnamon
Preheat oven to 425F.
In a large mixing bowl, combine flour, sugars, most of the nutmeg, baking powder, baking soda, and salt. Mix well. Cut in butter until well combined and crumbly. Ideally, it will resemble a coarse meal.
In a separate bowl, mix the egg yolk and the eggnog until well integrated. Combine the eggnog mixture and the flour mixture. The dough will be slightly sticky.
Pour dough onto a floured surface and knead about 10-15 times. Roll out until about an inch to an inch and half in thickness. Brush dough with eggnog, top with turbinado sugar as well as dashes of cinnamon and nutmeg. Take a floured knife and cut into six triangles.
Put them on a baking sheet lined with parchment paper about two inches apart. Bake at 425F for 13-15 minutes, or until golden brown. Pairs well with coffee!
I think these scones make an ideal breakfast scone. If you want to make them more dessert-y, then you could add chocolate chips or possibly pieces of fruit if you want to make them an eggnog x fruitcake abomination. I think they’re pleasant as they are!