Glazed Eggnog Scones Recipe – Learn with Experts: Those eggnog scones are fluffy, soft, and bursting with the spirit of the holiday season. Prepare a batch of these delectable scones and bring them to your table on Christmas morning. Alternatively, you can enjoy them for breakfast with a cup of coffee or tea in the morning.
Glazed Eggnog Scones Recipe – Learn with Experts
Those eggnog scones are fluffy, soft, and bursting with the spirit of the holiday season. Prepare a batch of these delectable scones and bring them to your table on Christmas morning. Alternatively, you can enjoy them for breakfast with a cup of coffee or tea in the morning. When you bite into these simple eggnog scones, you will really enjoy biting into layers of flaky dough.
If you are a fan of eggnog during the holiday season, then you will really enjoy this. Over the course of the holidays, I prepared these, and everyone who tried them remarked on how surprisingly delicious they were. With that in mind, put on some of your favourite holiday songs, grab a carton of your favourite eggnog that you have leftover, and prepare something delicious.
Ingredients
- 2 cups all-purpose flour
- 5 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 Tablespoon chilled unsalted butter, cut into small pieces
- 2/3 cup eggnog plus 1 tbsp.
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Instructions
- Flour, baking powder, sugar, and salt should be mixed together in a bowl using a whisk.
- To achieve the consistency of coarse crumbs, incorporate butter into the mixture using either a pastry blender or two knives.
- To make the mixture just moist, stir in two-thirds of a cup of eggnog and vanilla extract. Hand-knead the dough five to ten times on a surface that has been lightly dusted with flour.
- Press into a disc that is one inch thick.
- Put the dough on a baking sheet that has been lined with parchment paper after using a bench scraper to cut it into eight wedges.
- Before sprinkling each one with sugar, brush the tops with one tablespoon of eggnog.
- To achieve a golden brown colour, bake the food in an oven preheated to 425 degrees for 12 to 15 minutes. On a wire rack, allow to cool out.
Tips and Tricks
- Add all the dry ingredients to the food processor and pulse a few times to mix them. Cut cold butter into ¼-inch cubes. Put butter into the food processor and pulse it five to seven times.
- Mix in the liquid until the dough starts to come together. Put dough and any other dry mix on the counter. Lightly work any extra flour into the dough. Put all the dry ingredients in a bowl and mix them together.
- Cut cold butter into ¼-inch cubes. Put butter into the dry mix. Mix the butter into the flour with your hands. The butter and flour are mixed together with my fingers.
- It’s only important to mix the dough until it comes together. Put dough and any other dry mix on the counter. Lightly work any extra flour into the dough.
How to store leftover scones
Even though we only had a scone wedge left, it is simple to store them if you have any left over. Scones that have been baked should be stored in an airtight container or left on a plate that has been covered with plastic wrap. There is a maximum of three days that scone can be stored on the counter at room temperature.
In addition, you can freeze scones for up to three months by placing them in a ziplock bag. When you are ready to eat, remove the food from the freezer and allow it to completely defrost. This scone, which is made in the American style, is an excellent way to enjoy the flavour of eggnog, and it is the ideal treat for the holiday season.