Cinnamon Eggnog Scones

This weekend I had a couple of friends over for a little holiday brunch. I wanted to show off my Christmas tree and get together one last time before the busiest weeks of my year leading up to Christmas. I knew that I had to make something special for my lovely ladies so I found this recipe for cinnamon eggnog scones. I served them with tea and hot mulled cider. I recommend these for any holiday breakfast!

{After cutting (almost) perfect circles with a glass}

{I brushed extra eggnog on top and sprinkled with cinnamon-sugar}

-2 3/4 cups unbleached all-purpose flour
-1/4 cup organic cane sugar
-3/4 tspn salt
-1 tblspn baking powder
-1/2 tspn ground nutmeg
-1/2 cup butter, cut into small cubes
-2 cups cinnamon chips (I couldn’t find these so I just used 1/4 cup ground cinnamon)
-1 large egg
-1 tspn vanilla extract
-3/4 cup cold eggnog (I used eggnog made from coconut milk. Brand: So Delicious)

-1 tblspn eggnog
-2 tblspns cinnamon-sugar

-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, vanilla, and eggnog
-Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together
-Transfer the dough to a lightly floured work surface
-Roll and pat each into a circle, 3/4″ thick
-Use a glass as a round cutter to cut the circle into 10-12 rounds, gathering, re-rolling, and cutting the scraps
-Transfer the rounds to the prepared baking sheet
-Brush each scone with some eggnog, and sprinkle with cinnamon-sugar
-For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered
-While the scones are chilling, preheat the oven to 425°F
-Bake the scones for about 20 minutes, or until they’re golden brown
-Remove the scones from the oven, and cool briefly on the pan
-Serve warm

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