My friend Cathy suggested these cinnamon-eggnog scones from King Arthur Flour, and since I am a huge fan of their recipes, they were first up on my to-do list. It’s a pretty standard scone recipe but in place of the milk/cream typically called for, eggnog is used, and cinnamon chips are also added for flavor. Aside from a nasty burn on my arm courtesy of the inside of the oven door, the scones came together without a hitch. I tried mine while it was still warm, and absolutely loved it – rich, tender and so flavorful. I’m not usually a big fan of cinnamon chips, but they just worked perfectly with the eggnog in this recipe. These scones would be a really great addition to a brunch menu this holiday season, a definite must-try if you’re an eggnog fan!
By Tracey
Cinnamon-Eggnog Scones
adapted slightly from King Arthur Flour
Ingredients:
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, cut into small cubes
- 1 cup cinnamon chips
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup cold eggnog
Topping
- 1 tablespoon eggnog
- 2 tablespoons sparkling white sugar
Directions:
Combine the flour, sugar, salt, baking powder and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and mix on low speed until the mixture is crumbly and the butter pieces are roughly the size of peas (some may be slightly bigger or smaller, that’s fine). Mix in the cinnamon chips.
In a medium measuring cup, whisk together the egg, vanilla extract and eggnog. Add to the mixer bowl and beat on low speed just until the dry ingredients are moistened and the dough comes together – don’t overmix.
Transfer the dough to a lightly floured work surface. Divide it in half and shape each half into a circle that’s roughly 6 inches in diameter and 3/4-inch thick. You can either slice each circle into 6 wedges, or use a 2 1/4-inch round cutter to cut 6 rounds from each (you’ll have to reroll the scraps if you go this route). Transfer your scones to a parchment-lined baking sheet. If you’ve cut rounds, put them close together (about 1/2-inch between them). If you’ve cut wedges, leave them in the circular shape and just slightly pull them from the center to separate the edges about 1/2-inch.
Brush the tops of the scones with eggnog using a pastry brush, then sprinkle with the sparkling sugar. Freeze, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425 F.
Bake for 20 minutes, or until the scones are golden brown and feel firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack. Serve warm or at room temperature.
Makes 12 scones.
