Friday, December 20, 2013

Eggnog Scones


     These delicious scones have all the flavors and fragrance of Christmas.  Brimming with cranberries, cinnamon and oatmeal, the subtle taste of eggnog really does shine through.  In my 10 inch dutch oven, the scones baked for 18 minutes with 10 coals in a ring around the bottom and 22 briquettes on the lid.  When you can smell the eggnog drifting from your oven, you'll know they're done.  Drizzle them with the thick, sweet glaze once they're cool enough to handle.  Eggnog only comes around once a year so take advantage of it while it's here and bake up a batch of these holiday scones.

Eggnog Scones
2 1/2 cups flour
1/4 cup sugar
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 cup quick-cooking oats
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup eggnog
1/3 cup dried cranberries
Glaze
1/2 cup confectioner's sugar
1 1/2 Tblsp eggnog

     Lightly oil or spray dutch oven.
     In large bowl, combine flour, sugar, salt, baking soda, baking powder, cinnamon and nutmeg.
     With pastry blender or two knives, cut butter into flour until mixture resembles coarse crumbs.
     Stir in cranberries and oatmeal.
     Add eggnog and mix until just combined, adding more liquid if necessary to make a moist dough.
     Drop large spoonfuls of batter into prepared oven.
     Bake at 425 degrees for 20 minutes or golden brown.
     In small bowl whisk together eggnog and confectioner's sugar.
     When scones are cool enough to handle, drizzle with glaze.
     Makes 8 large scones.

Drop batter by large spoonfuls into prepared oven

 Bake for 15-18 minutes at 425 degrees

Rich, eggnoggy and so good

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