Monday, April 11, 2011

Eggnog Scones

I created these a couple days ago when I went to make apple scones and discovered I had no apples. But once again, necessity has proven to be the mother of invention, and these "egg nog" (ish) scones appeared! Despite the fact that these scones, in fact, do not have any egg in them; they certainly have a mild egg nog flavor. They were a tad bit messy to make, but they have an incredible texture. I think they're absolutely delightful.

Oven: 425 degrees.

The first step is to mix all the dry things together in your main mixing bowl:
2 cups of flour (you'll be adding more flour later)
1/2 cup sugar
3 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt

Then, cut in 1/2 cup of butter till it looks like it's forming little clumps with the flour mixture.

Add 3/4 cup of milk and 1/4 cup of spiced rum. (woohoo!) Mix with a spoon.

Add another 1-2 cups of flour. The goal is that it should be thick, but also moist enough that it's very sticky if you stick your hand in it. Once it seems to fit this description, powder a surface heavily with flour and turn the dough (which might correctly be described as "goop") onto the surface. Fold it over in halves, alternating directions, and pushing down after each fold. (And you can add some more flour to the top if it still seems to sticky--it will get worked in as you fold.)

When it no longer seems sticky to push down on the top, cut the dough into scone-sized wedges and put them (separated) on a buttered baking sheet. Bake them for 10-15 minutes, taking them out as soon as they start to look a little golden on the top.

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