Sunday, December 19, 2010
Cinnamon Eggnog Scones
This recipe was posted in the King Arthur Flour blog Baking Banter on November 10, 2009 and I’ve had this bookmarked ever since. I really love eggnog and try to use it in recipes whenever I can. Unfortunately the eggnog season is pretty short and I never had an opportunity to make this last season. As my folder of “recipes to try” is getting a little out of hand, I vowed to make these this year.
I had a morning meeting at work last week and I wanted to make these for that gathering. I typically get to work before 7 in the morning, so typically baking before work is out of the question. This meeting started later in the morning and I didn’t have to come in earlier, so this was my chance. I put these together and took them to work while they were still hot. They sat on my desk for about half an hour and my office smelled wonderful. The cinnamon scent was beautiful in these.
I had read the comments on this recipe and I ended up using a smaller amount of cinnamon chips, since I didn’t want to go overboard with that. I used one cup instead of the 2 cups the original recipe called for, and that seemed to be the right amount. I really liked these, the combination of eggnog and cinnamon is just perfect. They were very well received at the meeting and my husband has asked me to make them again. These would be perfect for any holiday breakfast!
2 3/4 cups flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into pats or small cubes
1 cup cinnamon chips
1 large egg
1 teaspoon vanilla extract (or 1/2 teaspoon eggnog flavor)
3/4 cup cold eggnog
1 tablespoon eggnog
2 tablespoons cinnamon-sugar
In a large mixer bowl, combine the flour, sugar, salt, baking powder, and nutmeg. Add the butter and mix until the ingredients are unevenly crumbly. (It’s ok to have larger chunks of butter.) Stir in the cinnamon chips.
In a separate bowl, whisk together the egg, vanilla, and eggnog. Add the liquid ingredients to the dry ingredients and mix until the ingredients are moistened and hold together.
Transfer the mixture to a lightly floured surface and divide into halves. Shape each half into a 6-1/2” circle, about ¾” thick. Slice each circle into 6 wedges. Transfer the circle of wedges to a baking sheet lined with a silicone baking mat. Carefully pull the wedges away to separate them just a bit; there should be about 1/2" space between them, at their outer edges. Brush each scone with eggnog and sprinkle with cinnamon sugar.
Place the pan of scones in the freezer and freeze, uncovered, for 30 minutes. While the scones are chilling, preheat the oven to 425 degrees.
Bake the scones for 20 minutes, or until they are golden brown. Allow the scones to cool briefly on the baking sheet and then serve warm. Once cooled, wrap in plastic wrap and store at room temperature.
Recipe from King Arthur Flour