Eggnog Cinnamon Scones
from King Arthur Flour
makes 12 scones
2 3/4 cups all-purpose flour
1/4 cup white sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup (1 stick) unsalted butter, cold and diced
1 large egg
1 teaspoon pure vanilla extract
3/4 cup cold eggnog
2 cups cinnamon chips
2 tablespoons eggnog
2 tablespoons cinnamon sugar
In large bowl combine flour, sugar, salt, baking powder, cinnamon, and nutmeg. Add diced butter and work it in with electric mixer, wooden spoon, or your fingers until the mixture is unevenly crumbly. Stir in the cinnamon chips.
In separate bowl, whisk together the egg, vanilla, and eggnog. Pour into dry ingredients and stir until everything is moistened and combined.
Now, transfer the dough to a lightly floured surface. This was important for me, as my dough was pretty sticky. Divide the dough in half and pat each half into a circle. King Arthur says each circle should be about 6 1/2″ in diameter and 3/4″ thick, but I say just make it whatever size you want.
Using a pizza wheel or large knife, slice each circle into 6 wedges. Then transfer to a lightly greased or parchment paper lined baking sheet. Carefully pull the wedges away from the center to separate them about 1/2″ apart from each other. Brush them all with some eggnog, then sprinkle with cinnamon sugar.
For the best texture, place pan of scones in freezer for 30 minutes, uncovered. Note, I only put them in for 15 minutes because I am impatient and they still turned out de-lish.
While they are chilling, preheat oven to 425 degrees F.
Bake the scones for about 20-25 minutes, or until they are golden brown. Let cool for 5 minutes on pan.
Then, this is very important, each them warm and “mmmm”! Enjoy!
One thing that I love about cooking for other people is seeing the look on their faces when they take the first bite of something really delicious. Everyone has their own “dang that’s delicious” look that only comes out when they’ve tasted something truly special. For example, my mom puckers her lips, nods her head, and goes “mmm.” My Aunt Penny gets a look of shock, then smiles as if she has just died and gone to foodie heaven. When my dad tastes something he really likes, he gets a huge smile on his face and exclaims “This is fantastic!” with an emphasis on “fantastic.” My step-dad has a signature look that he only makes when he tastes something he has made. He’ll take a bite, start nodding his head with a big close-mouthed smile, and let out an “mmmmmmmm.” Marc’s face comes after he’s done eating, and it’s usually a face of feeling ill. As in, it was so good he couldn’t help but eat 5 servings.
I’m not sure what my oh-so-good-food face is since I typically don’t eat in front of a mirror, but I do know I’m typically pretty quiet. No “mmm’s” from me. Until this weekend when I made these scones. I know! Scones made me “mmm”? Aren’t scones like, dry and bland? That’s what I thought until I made peach scones this summer, and I was even more convinced with these eggnog scones.
But there I was, alone in my kitchen on a lovely Sunday afternoon getting my bake on. From the glorious smell coming from my oven, I knew these scones were going to be special and I could barely wait to let them cool before taking a bite. “Mmmmmm!” Um, what? Did I just do that? I was almost embarrassed and there wasn’t even anyone there to hear me. It was pure, uncensored, food happiness. So if that’s not an indication of a good scone, I don’t know what is.
This scone has it all: the flavor of the eggnog, flakiness from the butter, and remember those cinnamon chips I stocked up on last weekend? They’re baaaaaack! I hope you went out and bought out your grocery stores stock too, because you’re going to be needing them a lot this winter. First up, these scones. In fact, I can already picture them on your breakfast plates on Christmas morning along with a hot mug of coffee. I can almost hear your “mmm’s” too.