Take your holiday get-together up a notch, with a classy holiday tea party. And nothing says tea party like scones. Chef Amy has wow’d us again with this eggnog scone recipe, topped off with the perfect eggnog drizzle.
*drooling* *more drooling*
Makes about 18 mug toppers (dependent on Mug size)
- 1 ½ c flour
- ½ c sugar
- ¼ tsp salt
- 1 Tb baking powder
- ½ tsp ground nutmeg
- ½ tsp cinnamon
- ½ c unsalted butter, cubed and chilled
- 1 egg
- ½ c eggnog
- 1 tsp rum extract
- ¼ c Eggnog, for brushing
- Coarse sugar, for topping (optional)Eggnog Drizzle:
- 1 c powdered sugar, sifted
- ¼ tsp ground nutmeg
- pinch of salt
- 2 Tb eggnog
- ¼ tsp rum extract
In a large bowl combine flour, sugar, salt, baking powder and spices.
Cut up butter with a pastry blender and mix until the butter pieces are pea sized, and the crumbs are coarse. Place mixture in freezer for 15 minutes to allow the butter to firm up.
Prepare a baking sheet with parchment paper and preheat oven to 400°F.
Take the mixture out and mix in egg and eggnog and mix until just combined. DO NOT overmix or texture will be chewy and dense.
Remove dough from bowl and shape with your hands into a round disk, about 1 ½ inches in height.
Use a large knife to cut the dough into triangles, making 8 triangles.
Transfer the scones to prepared baking sheet and ensure they are spread at least 2 inches apart. Using a pastry brush, brush eggnog over scones and sprinkle with coarse sugar.
Bake for 18-20 minutes, until edges and bottoms are lightly browned. Remove from oven and let cool completely.
Thoroughly whisk together icing sugar, eggnog, rum extract and salt.
Drizzle over scones once cooled completely.