A perfect scone for the holidays! Eggnog scones are made with eggnog, and a touch of cinnamon and nutmeg.
Servings: 8 scones
- 2 cups flour
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter cut into small pieces
- 3/4 cup eggnog
- 2 Tablespoons eggnog for brushing scones before baking
- 1/3 cup powdered sugar
- 2 Tablespoons eggnog
In a food processor, add all dry ingredients. Blend for 3-5 seconds until mixed.
Add butter. Blend for 3-5 seconds until butter is well incorporated with the flour mixture.
Add 3/4 cup of eggnog. Blend until mixture forms together,
Remove dough from food processor. Knead dough a few times, blending in any of the flour mixture that didn't blend into dough.
Form dough into a 8 inch circle. Cut into 8 wedges. Place each wedge on a baking sheet lined with a silicone mat or parchment paper. Wedges should be spaced 1/2 inch apart.
Brush top of wedges with eggnog.
Bake in a preheated 425 degree oven for 18-20 minutes.
Cool on a baking rack.
Serving: 1scone | Calories: 296kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 193mg | Potassium: 236mg | Sugar: 15g | Vitamin A: 420IU | Vitamin C: 0.3mg | Calcium: 114mg | Iron: 1.6mg