With Christmas less than two weeks away, the level of preparation has reached “frantic” around here. I think it’s because I still have a little of everything left to do: a little Christmas shopping here, a little holiday baking there, a few gatherings to attend, and the list goes on. I’m trying to focus all my energy this week on checking things off my list so that I don’t have to worry about them anymore, since I’m totally type A like that. In the midst of all the bustle, I made these eggnog scones, another change-up of my favorite recipe. I usually like to store them in the freezer unbaked if I’m not going to be baking them right away, but this time I baked them first and then froze them, so that I can simply warm them in the oven or microwave when we’re looking for a quick breakfast or snack. I may even whip up another batch for Christmas morning – I’ll have to add it to the list! I hope all of your holiday preparations are going smoothly!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup eggnog
For the topping:
- 2 Tbsp eggnog
- 2 tsp granulated sugar
Preheat the oven to 425 degrees. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. In another large bowl, whisk together the eggs, vanilla, and eggnog. Whisk the wet ingredients into the dry ingredients.
Turn the dough out on to a floured surface and knead to combine.
If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press them into the pan. Brush with the eggnog and then sprinkle with the granulated sugar.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove them to a wire rack to cool.