Eggnog Cinnamon Chip Scones Recipes
EGGNOG CINNAMON CHIP SCONES
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, salt, and nutmeg. Cut in the butter using a pastry cutter, 2 forks, or your clean fingers until coarse crumbs form. Stir in cup of eggnog until just moistened and fold in the cinnamon chips. Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky. Divide dough in half and roll out each half to about 3/4" thick. Cut out shapes with cookie cutter and set on a parchment paper or silpat-lined cookie sheet. Bake for 10-13 minutes or until lightly browned. Transfer scones to a wire rack to cool completely. While scones are baking, make the glaze: whisk together the powdered sugar, eggnog, corn syrup, nutmeg, and cinnamon until smooth. Transfer to a piping bag (or ziplog bag with the corner snipped off) and drizzle over the scones.
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- Preheat the oven to 425 degrees. Spray baking sheets with non stick spray, or line with silicone liners; set aside.
- In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till just moistened . Knead gently till dough comes together.
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- In a large mixing bowl, whisk together all the dry ingredients., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the cinnamon chips., In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, 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; a silicone rolling mat works well here., Divide the dough in half; each half will weigh about 18 ounces.
- Roll and pat each half into a 6 1/2" circle about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps.
- Or cut one circle into wedges, the other into rounds., If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet.
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