Eggnog Scones

Now that December has arrived I’m starting to think about holiday baking. Fruitcake is on the horizon, but since I love scones I’m starting with them. These buttery treats taste like Christmas—delicious and full of nutmeg. I suggest using either homemade eggnog or a good commercial grade. If you’re trying the latter, take a good look at the ingredients. They should be things you recognize—milk, cream, eggs, nutmeg, sugar—rather than powdered substances, corn syrup, or things that end in “ose.” Spiking the eggnog is fun but not essential.

Ingredients:

for the scones:

1/2 cup sugar
2 cups flour
2 teaspoons baking power
1/2 teaspoon salt
1 teaspoon nutmeg
6 tablespoons (3/4 stick) sweet butter
2/3 cup dried cranberries (optional for flavor and color)
1 egg
2/3 cup eggnog
1/2 teaspoon vanilla

for the optional glaze:

2 tablespoons orange juice
confectioner’s sugar as needed (I used at least a cup!)

Instructions:

Preheat the oven to 325 degrees. Liberally grease a baking sheet or line it with parchment or a silicone mat. Combine the sugar, flour, baking powder, baking soda, salt, and nutmeg. With knives or a pastry blender cut in the butter, but be careful not to overmix. Stir the cranberries into this mixture if you want to use them.

In a separate bowl, combine the egg, eggnog, and vanilla. Add the flour mixture and blend until the dry ingredients are moistened. You may cut the scones in your bowl by forming the mixture into a round disk and cutting it into 6 to 8 pieces and then placing them on the baking sheet—or you may simply drop 6 to 8 lumps onto your baking sheet. Bake for 18 to 25 minutes, until the bottoms are golden brown.

If you wish to use the glaze (which is sweet but delicious), place the juice in a small container, and add confectioner’s sugar until you have a slightly wet paste. Drizzle the glaze over slightly cooled scones. If you want to go wild, place sprinkles on top.

Makes 6 to 8 scones.