But next year when eggnog is back in stock*?
Make these scones.
Yet another great way to avoid actually drinking eggnog. This is an adaptation of my go-to scone recipe, from The Foster's Market Cookbook.
1/4 c. sugar
1 tsp. baking powder
scant 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
generous grating of nutmeg
3/4 c. (1 1/2 sticks) unsalted butter, cold, cut into 1/4 inch pieces
1/2 c. dried cranberries (optional)
1 tsp. grated orange peel
1/3 c. purchased eggnog
1/3 c. buttermilk or heavy cream
Egg wash: 1 large egg, beaten lightly with a splash of eggnog
2 Tbs. of coarse sugar combined with 1 tsp. of cinnamon, for dusting
Preheat oven to 400.
Turn mixture out onto a lightly floured board, and use your hands to gently pat and knead until you've gathered it into a ball and there are no more flour-y, ragged edges. Pat dough out into a rough rectangle about 3/4 inch high. Cut with a round biscuit cutter, and place onto baking sheets, at least an inch apart.
Brush each scone with the egg/eggnog wash, and sprinkle generously with some of the cinnamon sugar mixture.
Bake for 15 minutes, until scones have risen slightly and are a rich golden brown. Serve warm or at room temperature with a tangy fruit jam.
Click to print this recipe!
* If you are lucky, you might still be able to find some in the dairy case at your grocery store, and you can make these this weekend. Go check!