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Cinnamon Eggnog Scones

2- 3/4 cups All-purpose Flour
1/4 cups Sugar
3/4 teaspoons Salt
1 Tablespoon Baking Powder
1 Tablespoon Cinnamon
1 teaspoon Nutmeg
1/2 cups Unsalted Butter, Cold And Diced
2 cups Hersheys Cinnamon Chips
1 whole Egg
1 teaspoon Pure Vanilla Extract
3/4 cups Cold Eggnog
2 Tablespoons Eggnog
2 Tablespoons Cinnamon Sugar


In a large bowl combine flour, sugar, salt, baking powder, cinnamon, and nutmeg. Add diced butter and work it in with an 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, eat them warm and mmmm! Enjoy!

Source: tastykitchen.com