Eggnog Cinnamon Scones: The Stuff of Holiday Breakfast DreamsKelsey Banfield
Last week I broke out the eggnog and started baking. So far I’ve made a few delicious things but these have been the stand-out best. These scones are SO GOOD! I adapted the recipe from King Arthur Flour, the source of many great baking recipes. These scones are flakey, buttery and full of eggnog’s signature nutmeg, cinnamon flavor. I also love the use of cinnamon chips in these scones, they add a delicious warm spice. This year I’ll definitely be making this dough in advance and baking them up on Christmas morning. They are clearly what holiday breakfast dreams are made of.
Eggnog Cinnamon Scones
adapted from King Arthur Flour
2 ¾ cups all-purpose flour
¼ cup granulated sugar
¾ teaspoon salt
1 tablespoon baking powder
1 pinch nutmeg
1 stick unsalted butter, cut into small pieces
1 12oz bag cinnamon chips
1 large egg
¾ cup, plus 1 tablespoon cold eggnog
¼ teaspoon eggnog flavoring or 1 teaspoon vanilla extract AND ½ teaspoon rum extract
Sparkling white sugar for sanding
1. In a large bowl mix the flour, sugar, salt, baking powder and nutmeg. Pinch in the butter with your fingers or a pastry cutter until small pebbles form. Then stir in the cinnamon chips.
2. Whisk together the egg, eggnog and flavoring, then fold it into the flour mixture until it has come together. It will be a little lumpy, but that is fine.
3. Press the dough into two circles that are 1/8″ thick and chill in the freezer for 1 hour.
4. Preheat the oven to 425F. Cut the circles into even wedges and set them on a cookie sheet. Brush each one with the remaining 1 tablespoon of eggnog and sprinkle with sugar. Bake for about 20 minutes, or until baked through.
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