Jelly Filled Eggnog Scones Recipes

CRANBERRY EGGNOG SCONES

Cranberry Eggnog Scones image

I like making these eggnog scones for my coworkers the week before we all take off for the year and shut down the office. I also bring in a carton of eggnog to be used as creamer in our coffee. They love the little extra treat!

Provided by Chez Christine

Categories Bread Quick Bread Recipes Scone Recipes

Time 40m

Yield 16

Number Of Ingredients 12

Ingredients

2 ½ cups all-purpose flour
1 cup rolled oats
½ cup brown sugar
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
½ cup butter
1 cup dried cranberries
1 cup chopped pecans
1 teaspoon grated orange zest
1 cup eggnog
1 tablespoon coarse sparkling sugar, or as needed

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.

Nutrition Facts : Calories 261.7 calories, Carbohydrate 35.3 g, Cholesterol 24.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 263.3 mg, Sugar 13.3 g

SCONES FILLED WITH JAM

Scones Filled With Jam image

Make and share this Scones Filled With Jam recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories Scones

Time 35m

Yield 8 scones, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

275 g plain flour
2 teaspoons baking powder
50 g sugar
75 g butter, cold
1 lemon, zest of
1 egg, lightly beaten
1 teaspoon vanilla extract
120 ml double cream
4 tablespoons jam, flavour of your choice

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.

Nutrition Facts : Calories 678.6, Fat 28.5, SaturatedFat 17.1, Cholesterol 134.9, Sodium 326.2, Carbohydrate 93.5, Fiber 2.5, Sugar 22.7, Protein 11.3

EGGNOG CINNAMON CHIP SCONES

Eggnog Cinnamon Chip Scones image

Number Of Ingredients 10

Ingredients

3-1/4 cups all purpose flour
1/3 cup + 2 tbsp sugar, divided
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
3/4 cup cold butter, cubed
1 cup + 2 tbsp eggnog
1 cup cinnamon chips
for the eggnog glaze: 1 cup powdered sugar, 1 tbsp eggnog, 1 tbsp light corn syrup, a pinch of each nutmeg and cinnamon

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 400 degrees. In a medium sized mixing bowl, combine the flour, sugar, salt, baking powder, and nutmeg. Using a pastry blender, a fork or your hands, cut the butter into the flour mixture until it is crumbly and no large chunks of butter remain.
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