Eggnog Scones for Afternoon Tea
These scones are perfectly perfumed with eggnog and extra cinnamon and nutmeg. Serve them for Afternoon Tea or anytime you need a sweet, fragrant treat.
Servings: 10
Ingredients
- 2 3/4 cups (330g) all-purpose flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 8 tablespoons (113g) butter, cold and diced
- 3/4 cup store-bought eggnog, plus extra for brushing
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Line a baking sheet with parchment paper. Put the flour, sugar, salt, baking powder, and spices in a food processor. Process for 3 seconds. Scatter the diced butter over the flour mixture, and pulse 5-7 times just to break up the butter. Transfer the mixture to a large mixing bowl.
- In a separate bowl or 4-cup glass measure, whisk together the eggnog, egg, and vanilla. Pour this eggnog mixture over the flour mixture, and stir until a soft dough comes together.
- Scoop the dough onto a lightly-floured surface. Scatter a small amount of flour on top of the dough, and then gently knead it by hand a few times. Form the dough into a ball, and then flatten the ball into a disk. Roll the dough into a circle that is approximately 3/4-inch.
- Use a floured, 2-inch-diameter biscuit cutter to cut out rounds. Space the rounds about 1/2 apart on the prepared baking sheet. Put the baking sheet in the freezer for 30 minutes to firm up the butter. Meanwhile, preheat the oven to 425°F.
- Brush the frozen scones with eggnog. Bake, from frozen, until the scones puff and turn golden brown -- 18-20 minutes, depending on your oven.