Jelly Filled Eggnog Scones Recipes

CRANBERRY EGGNOG SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
• Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
• Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
• Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

SCONES FILLED WITH JAM

Steps:

• Pre-heat oven to Gas Mark 5/375°F/190°C.
• You will need a baking tray lined with parchment paper.
• Begin by sifting plain flour, baking powder and sugar in a large bowl.
• Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
• Stir in the lemon zest.
• Combine the beaten egg, vanilla extract and double cream in a small bowl.
• Add the liquid mixture to the flour mixture and stir until just combined.
• Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
• Divide the dough in half and roll each half of the dough into a 8 inch circle.
• Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
• Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
• Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
• Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
• Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
• Remove from oven and transfer onto a wire rack to cool.

EGGNOG CINNAMON CHIP SCONES

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.