EGGNOG SCONES
1-3/4 all-purpose flour.................................................1/4 cup sugar
2-1/2 tsp. baking powder……………………………..….1/2 tsp. salt
6 TB cold butter…………………………………....…......5 TB prepared eggnog
(NOTE: You can substitute 1 TB eggnog with 1 TB BRANDY or RUM, if you want)
1 egg…………………………………………………..…....1 tsp. vanilla extract
1/4 to 1/2 tsp. nutmeg (depends how much you like)
1/2 tsp. dried orange peel or 1 tsp. fresh orange zest
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1-2 TB Sparkling or coarse sugar (optional, but I always use it)
4-5 TB eggnog
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3/4 cup powdered sugar………………………………….dash of nutmeg
up to 2 TB eggnog (won't use it all) ~or~ BRANDY or RUM
OPTIONAL: silver or gold edible sparkling sugar or glitter
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Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, whisk together the eggnog (brandy/rum), egg, nutmeg, extract. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto lightly floured surface; knead gently 6-8 times. Pat into 8” circle and cut into 8 wedges. Brush 4-5 TB eggnog on top of the scones. Sprinkle with Sparkling sugar.
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze ~ then sprinkle with gold or silver edible glitter.
GLAZE: Put the powdered sugar & nutmeg into a small bowl. Whisk in eggnog/brandy/rum (1 tsp. at a time), until it’s a thick, smooth consistency. (Adjust consistency by adding more sugar/liquid until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white.