I whipped these up as part of a recent breakfast dinner and plan to make another batch in the morning. I was short on cinnamon chips so I added a mix of cinnamon-white chocolate chips. DIVINE. Tomorrow I will try them with butterscotch chips because of a recent winter warmer drink I stumbled upon – the blend of eggnog and butterscotch intrigues me. LorAnn Eggnog Super Strength Flavor is the only kind I use (available on Amazon).
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Best-Ever Eggnog Scones
These are a seasonal staple in our household with butterscotch chips being the favored add-in. Commercial eggnog cartons can be frozen whole, making this a fun Christmas in July treat as well! Eggnog flavoring is an ESSENTIAL ingredient, I would not recommend any substitutions.
Ingredients
For the Eggnog Scones:
- 2¾ cups unbleached all-purpose flour
- ¼ cup granulated sugar
- ¾ tsp salt
- 1 tbsp baking powder
- ½ tsp ground nutmeg
- ½ cup unsalted butter cut into small cubes
- 1 cup cinnamon chips, white chocolate, butterscotch or combination
- 1 large egg
- ½ tsp eggnog flavoring
- ¾ cup cold eggnog
For the Eggnog Topping:
- 2 tbsp egg nog
- 2 tbsp white sparkling sugar
Instructions
For the Eggnog Scones:
- In a large mixing bowl, whisk together all the dry ingredients.
- Work in the butter just until the mixture is unevenly crumbly.
- Stir in the cinnamon chips.
- In a separate mixing bowl, whisk together the egg, eggnog flavor, and eggnog.
- Add the liquid ingredients to the dry ingredients and stir until moistened and holds together.
- Transfer the dough to a lightly floured work surface. Divide the dough in half; roll and pat each half into a 6½-inch circle about ¾-inch thick.
- Slice each circle into 6 wedges. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet leaving about ½-inch space between them.
- For best texture and highest rise, place scone wedges uncovered in freezer for approximately 30 minutes. While the scones are chilling, preheat the oven to 425° F.
- To add topping, remove scone wedges from freezer and brush with eggnog. Sprinkle with sparkling sugar.
- Bake the scones for about 20 minutes or until golden brown. The scone edges shouldn't look wet.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.
