Friday, January 18, 2013

They're probably out of it at the store now

But next year when eggnog is back in stock*?
Make these scones.

Holiday 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.

2 1/4 c. flour
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.

Place all of the dry ingredients (flour through nutmeg) in food processor (or a large mixing bowl), and pulse or stir to combine.  Pulse, or use a pastry cutter, to cut in butter until mixture resembles coarse crumbs, with some crumbs larger than others.  If using a food processor so far, transfer mixture to a bowl now.  Add orange peel and cranberries, if using. Gently stir in eggnog and buttermilk/cream, just until combined.  The dough may be a little ragged, but that's fine.

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!

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