CRANBERRY EGGNOG SCONES
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
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
MERRY CHRISTMAS SCONES
I keep a supply of scones in my freezer to pull out and glaze for drop-in holiday guests. They taste great alongside coffee or hot chocolate.-Joan Pecsek, Chesapeake, Virginia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. , Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 260 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 235mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
CHRISTMAS EGGNOG SCONES
This is a recipe by fun tea party ideas.com-- but tweaked a bit by me. These are real nice and tender and have a great flavor. Give them a try.
Provided by Pat Duran @kitchenChatter
Categories Biscuits
Number Of Ingredients 14
Steps:
- Combine Coffeemate,rum extract and the egg and mix well..set aside. In a large bowl combine dry ingredients and mix to blend. Add the butter and using a pastry blender mix until well incorporated.
- Add the egg mixture,and pecan pieces ;combine just until a soft dough forms. If too sticky add a bit of flour to your hands and gently knead dough 3 times on a lightly powdered sugar surface. Gently flatten dough to about 3/4 inch thickness. Cut dough into 10-12 triangles or squares or circles. Place each on a parchment sprayed cookie sheet.
- Bake at 400^ for about 15 minutes or until the edges are lightly browned. Glaze while still warm, but not hot!
- Glaze: 1 cup powdered sugar 1/4 teas. nutmeg 1 teas. rum extract 2 to 3 Tablespoons eggnog coffeemate pecan pieces for garnish Mix ingredients until desired glaze is attained. Spread on scones and sprinkle with pecans.
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CINNAMON-EGGNOG SCONES RECIPE | KING ARTHUR BAKING
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4.7/5 (40)Calories 290 per servingTotal Time 1 hr
- In a large mixing bowl, whisk together all the dry ingredients., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated., Stir in the cinnamon chips., In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog., Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together., Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here., Divide the dough in half; each half will weigh about 18 ounces.
- Roll and pat each half into a 6 1/2" circle about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.
- Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps.
- Or cut one circle into wedges, the other into rounds., If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet.
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4.6/5 (33)Total Time 25 minsCategory BrunchCalories 255 per serving
- Combine flour, baking powder, sugar and salt in mixing bowl. Whisk to combine. Cut in butter with pastry blender until it looks like coarse corn meal with a few slightly larger lumps. Stir in dried fruit and mix in. Add heavy eggnog and stir with spatula or fork till dough begins to form.
- Pour out onto counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges.
- Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with sugar if desired. Bake 12-15 minutes till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
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