Friday, December 5, 2008

Eggnog Scones

3 cups flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt (can omit if using salted butter)
12 TBSP butter
1 cup eggnog

1/4 tsp nutmeg
1 TBSP eggnog
1/4 tsp cinnamon
2 TBSP sugar

Preheat oven to 425˚.  Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl.  Stir well with a fork to mix and aerate.  Add the butter and cut into the flour mixture, using a pastry blender or two knives, until the mixture looks like fresh bread crumbs.  Add the eggnog and mix only until the dry ingredients are moistened.  Gather the dough into a ball and press so it holds together.  Turn the dough out onto a lightly floured surface.  Knead lightly 12 times.  Pat the dough into a circle 1/2 inch thick.

Prepare the glaze*.  In a small bowl combine the eggnog, cinnamon, nutmeg and sugar.  Stir well to blend.  With a pastry brush or your fingers, spread the glaze on the dough -- top and sides.  Cut the dough into wedges (like a pie) -- 16 or more pieces.  Place the scones 1 inch apart on an ungreased baking sheet.  Bake for about 12 minutes or until the tops are browned.  Serve hot or at room temperature.

*If you really, really like eggnog, cinnamon, and nutmeg, like we do, then double the amounts for the glaze.  It makes the flavors POP.  :)

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