These Eggnog Cinnamon Chip Scones are some of the first scones that our family ever tried. They started our love affair with all scones.
Ordinarily, I’m a firm believer in nothing Christmasy until after Thanksgiving. I’ve even trained my 5 year old who complains at stores that they “skipped Thanksgiving” and went straight to Christmas. Last week, though, my husband and I went on a trip to the east coast. For some reason since coming back,I am ready for all things Christmas! It could be because I grew up there and it was simply nostalgia, or maybe it was the beautiful trees in their wonderful colors that made me feel like I had actually experienced fall for the first time in years. Whatever it was, I am ready for the Christmas season and all the flavors that come with it.
I decided to start with these scones made with eggnog and my whole family was glad I did. The eggnog add a great flavor and make the scones so moist and delicious!
My kids helped me make these and I let them pick the shapes we used. They chose a snowman and a plain circle. They both turned out wonderfully although the kids thought the snowmen tasted better (which is why there was none to take a picture of once they were finished).
- 3-1/4 cups all purpose flour
- 1/3 cup + 2 tbsp sugar, divided
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 3/4 cup cold butter, cubed
- 1 cup + 2 tbsp eggnog
- 1 cup cinnamon chips
- for the eggnog glaze: 1 cup powdered sugar, 1 tbsp eggnog, 1 tbsp light corn syrup, a pinch of each nutmeg and cinnamon
- Preheat oven to 425 degrees.
- In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, salt, and nutmeg.
- Cut in the butter using a pastry cutter, 2 forks, or your clean fingers until coarse crumbs form.
- Stir in cup of eggnog until just moistened and fold in the cinnamon chips.
- Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
- Divide dough in half and roll out each half to about 3/4" thick. Cut out shapes with cookie cutter and set on a parchment paper or silpat-lined cookie sheet.
- Bake for 10-13 minutes or until lightly browned. Transfer scones to a wire rack to cool completely.
- While scones are baking, make the glaze:
- whisk together the powdered sugar, eggnog, corn syrup, nutmeg, and cinnamon until smooth. Transfer to a piping bag (or ziplog bag with the corner snipped off) and drizzle over the scones.
Adapted from Erica’s Sweet Tooth
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