Bake Time
20 minYield
16 sconesRating
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Loading...| 2 3/4 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 680mL | |
| 1/4 cup sugar 60mL | |
| 3/4 tsp. salt 4mL | |
| 1 tbsp. baking powder 15mL | |
| 1/2 tsp. nutmeg 2mL | |
| 1/2 cup butter, cut into cubes 125mL | |
| 1 tsp cinnamon 5mL | |
| 1 egg | |
| 1 tsp. vanilla extract 5mL | |
| 3/4 cup cold eggnog 180mL |
| 1-2 tbsp. eggnog 15-30mL | |
| 2 tbsp. coarse topping sugar 30mL |
To get you into the holiday spirit!
| 1. | Line a baking sheet with parchment paper. |
| 2. | In a large bowl whisk together the flour, sugar, salt, baking powder and nutmeg. |
| 3. | Cut in the butter just until the mixture is crumbly. |
| 4. | Stir in the cinnamon flakes. |
| 5. | In a separate bowl whisk together the egg, vanilla and eggnog. |
| 6. | Add the wet ingredients to the dry ingredients and stir until all is moistened and hold together. Do not over-mix. |
| 7. | Divide the dough in half, roll and pat each half into a 6 1/2” circle and about 3/4” thick. With a knife slice each circle into 6 wedges. Transfer the wedges onto baking sheets. |
| 8. | Brush each scone with eggnog and sprinkle with coarse sugar. |
| 9. | Place the pan of scones in the freezer for 30 minutes. |
| 10. | Preheat oven to 425°F. Bake scones for about 20 minutes, or until golden brown. |
| 11. | Let cool briefly on the pan. Serve warm. |
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