Eggnog Scones
Equipment
- 1 large mixing bowl
- 1 Whisk
- 1 Pastry cutter or fork
- 1 Baking sheet
- 1 Rolling Pin
- 1 Knife
- 1 pastry brush
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup eggnog
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup dried cranberries optional
- 1 tablespoon eggnog for brushing
- 1 tablespoon coarse sugar for topping
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon.
- Add the cold butter to the dry ingredients and cut it in using a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggnog, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined.
- Fold in the dried cranberries, if using.
- Turn the dough onto a lightly floured surface and knead gently.
- Roll the dough into a 1-inch thick circle and cut it into 8 wedges.
- Place the wedges onto a baking sheet lined with parchment paper.
- Brush the tops with additional eggnog and sprinkle with coarse sugar.
- Bake for 15 minutes or until the tops are golden brown.
- Allow the scones to rest for 10 minutes before serving.
Notes
For best results, ensure that the butter is very cold before incorporating it into the dry ingredients; this helps create a flaky texture. Additionally, avoid overworking the dough to prevent the scones from becoming tough. The addition of dried cranberries is optional but adds a delightful tartness that complements the sweet and spiced flavors of the eggnog.
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