Yummers!!!
The recipe for these scones was on the side of a carton of eggnog about 15 years ago. I cut the recipe off the carton, and these are my official "Holiday Scones". Put the Christmas music on, brew a pot of coffee and bake a batch of these tasty treats. (And as you can guess, this recipe has been copied into my Holiday Book.)
Eggnog Scones (makes 16)
3 cups (about 360 g) flour (I make these with part whole wheat flour, mostly white, in a ratio of 1 part whole wheat to 3 parts white)
1/4 cup (50 g) sugar
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1/2 teaspoon (2.5 mL) salt
1/4 teaspoon (1.25 mL) nutmeg
3/4 cup (180 g) butter
1 cup (240 mL) eggnog
1 tablespoon (15 mL) milk
sugar for dusting tops before baking
In a large mixing bowl, combine all the dry ingredients. Cut in the butter. Add the eggnog and stir quickly with a fork, drawing the dry ingredients into the wet.
This mixture will be quite crumbly at this point. Time to get your fingers in the mix. Gently mix with your fingers. When most of the dry ingredients have been combined with the eggnog, knead very gently until you have a dough ball. Turn the dough out onto the counter top and divide in half.
Pat each half of dough into a 1-inch thick circle. Cut each into 8ths. Transfer to a greased baking sheet.
Brush with milk and sprinkle with sugar. (No pastry brush? Just dip the back side of a spoon into a small dish of milk and gently spread on. Do this a couple of times to coat the scones.)
Bake at 425 degrees F (218 C), for 10-12 minutes. Transfer to a rack immediately after baking.
Extending eggnog
I don't know if you do this, too. We extend the eggnog with milk, nutmeg and vanilla extract. I've never cared for full strength eggnog. It's too rich for me. So I've always extended it. Makes it more to my taste and saves money (eggnog is not cheap!).
For each cup of beverage, I use 3/4 cup eggnog, 1/4 cup milk, a pinch of nutmeg and 1/16 teaspoon vanilla extract.
