Eggnog scones! (Recipe found and adapted from Sugar Crafter)
Preheat to 425°
- 2 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 stick butter, soft or 1/2 cup shortening
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup vanilla eggnog
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Mixing bowl
- Cookie Sheet/Scone pan that will fit in your freezer
- Extra eggnog
- Extra sugar
Mix together the flour, baking powder, salt, sugar, nutmeg, and cinnamon.
Using a hand mixer, (I recently got one, and I use it for everything,) break the butter into the drys. (After a lot of time trying to break all the butter up, I gave up and moved on.)
Separately whisk together the eggs, vanilla, and eggnog.
Then put wet into dry. When it’s too stiff to work with the mixer, work it by hand to combine the rest of the butter, and form a ball.
If you have a scone pan, spray it with pam and get some dough into each section, pop it into the freezer for 30 minutes, and scroll down.
If you do not have a scone pan, separate your ball into two smaller balls, and make 2 large patties, about an inch high and round. Cut the two patties into 8 sections. Pam a cookie sheet or whatever will fit in your freezer, place the triangles on the pan, and pop that baby into the freezer, uncovered, for 30 minutes.
After your freezing, use a pastry brush to put a little eggnog on top of each triangle, then sprinkle with sugar.
Cook in the oven for about 25-30 minutes. (It took me 25 minutes, then I shifted the scones around and cooked for another five to fully cook the centers.)
Then cool and enjoy!