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Rich eggnog-infused scones with an addictive eggnog glaze.
Preheat oven to 450°F.
Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze the dough for 5 minutes.
Remove the bowl from the freezer. Pour in 2 tablespoons of eggnog and the vanilla, stirring just until dry ingredients are moistened.
Gently press or pat dough into a scone pan (if you don’t have one, put the dough in a standard sized 9-inch round cake pan then cut the round into 8 wedges and place wedges 2 inches apart on a baking sheet that you’ve lined with parchment paper.)
Brush tops of wedges with remaining 2 tablespoons of eggnog just until moistened. Sprinkle a little sugar over each one and rub it in.
Bake for 15 to 20 minutes or until golden. Remove pan from oven. Let the scones cool completely before removing them from the pan.
Meanwhile, in a medium sized bowl whisk together eggnog, powdered sugar, and salt until it reaches your desired consistency (should be smooth yet as thick as possible). Glaze the scones and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!