I whipped these up as part of a recent breakfast dinner and plan to make another batch in the morning. The recipe I used was adapted from THIS King Arthur Flour recipe (LOOOOVE their website, catalog & recipes). I was short on cinnamon chips so I added a mix of cinnamon-white chocolate chips. DIVINE. Tomorrow I will try them with butterscotch chips because of a recent winter warmer drink I stumbled upon – the blend of eggnog and butterscotch intrigues me.
The recipe, in addition to real eggnog, also requires “eggnog flavor” which you will find on the King Arthur Flour website by clicking HERE. Gives it a special super eggnoggy touch. The printable recipe is below.
- 2-3/4 cups all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, cut into small cubes
- 1 cup cinnamon chips (or white chocolate or butterscotch or combination)
- 1 large egg
- 1/2 teaspoon eggnog flavor
- 3/4 cup cold eggnog
- Eggnog Topping (details below)
- 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, eggnog flavor, and eggnog.
- Add the liquid ingredients to the dry ingredients and stir until moistened and holds together.
- Transfer the dough to a lightly floured work surface. Divide the dough in half; roll and pat each half into a 6 1/2" circle about 3/4" thick.
- Slice each circle into 6 wedges.Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Transfer the circle of wedges to a lightly greased or parchment-lined baking sheet leaving about 1/2" space between them.
- To add Eggnog Topping, brush each scone with eggnog and sprinkle with sparkling white 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. The scone edges shouldn't look wet.
- Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.