Eggnog has made its appearance on grocery store shelves, and for me that means baking with eggnog. That’s right. I don’t like to drink eggnog, but I sure do like to cook with it! One of my very favorite recipes featuring eggnog is my Cranberry Eggnog Bread. That stuff is divine! I decided to experiment with one of my scone recipes, and Eggnog Cinnamon Scones were the yummy results.
These scones are nice and tender and full of yummy cinnamon chips. The nutmeg boosts the eggnog flavor, so don’t leave it out. Unless you hate eggnog. In which case you probably shouldn’t be making these in the first place. 😉
If you happen to have any scones left, they freeze well in ziplock bags. Just zap them in the microwave for about 30 seconds for a yummy breakfast treat or snack. Delish!
Eggnog Cinnamon Scones
2 3/4 cups flour
1/4 cup sugar
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup cold butter
1 1/2 cups cinnamon chips
1 egg
1 tsp vanilla
3/4 cup eggnog
For topping:
1 Tbsp milk
2 Tbps sugar + 1 tsp cinnamon
Whisk together flour, sugar, salt, baking powder, nutmeg, and cinnamon. Grate in the cold butter. (or cut it in with a pastry cutter) Add the cinnamon chips. In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till just moistened . Knead gently. Divide dough in half. Press each half into a circle about 3/4- 1″ thick. Cut each circle into 6 wedges. Place on lightly greased cookie sheets about an inch apart. Brush each scone with milk and sprinkle with cinnamon sugar mixture. Bake at 425° for about 15 minutes or till lightly browned.
-Makes 1 dozen scones
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