Eggnog Scones

Ingredients

• 2 cups Flour
• ⅓ cups Sugar
• 2 teaspoons Baking Powder
• ½ teaspoons Baking Soda
• ¼ teaspoons Salt
• ½ teaspoons Cinnamon
• ½ cups Miniature Chocolate Chips
• 6 Tablespoons Cold Butter Cut Into Chunks
• ⅔ cups Eggnog
• 1 whole Egg
• ½ teaspoons Rum Extract
• ½ cups Powdered Sugar
• 1 Tablespoon Water

Preparation Instructions

Preheat oven to 400 F.

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and chocolate chips. Add the butter and use a pastry blender or 2 forks to cut it in until the butter is in small pieces. Create a well in the center of the dry ingredients and put the eggnog, egg, and extract in the middle. Gently stir until combined.

Place dough onto a Silpat lined baking tray. Pat the dough into an 8 inch circle. Use a sharp knife to score the top, into 8 sections (don’t cut all the way through). Be careful as the dough is very sticky. Do not try to separate the sections.

Bake at 400 F for 20 minutes. Remove from the oven and cut all the way through the scored sections. Let them cool.

Stir together the powdered sugar and water. Spoon into a plastic bag with a corner cut off. Drizzle over the scones.