Eggnog Scones

Name: Eggnog Scones
Ingredients: FOR THE SCONES:; 2 cups All-purpose Flour; 1/3 cups Sugar, Plus More For Sprinkling; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 stick Cold, Unsalted Butter, Cut Into 1/2-inch Cubes; 1 cup Eggnog, Divided; 1 teaspoon Vanilla Extract; FOR THE GLAZE:; 1/4 cups Eggnog, For Thinning (add More If Needed); 2 cups Powdered Sugar; 1/4 teaspoons Salt

12 ingredients

7 steps

Ingredients

FOR THE SCONES:
2 cups All-purpose Flour
1/3 cups Sugar, Plus More For Sprinkling
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 stick Cold, Unsalted Butter, Cut Into 1/2-inch Cubes
1 cup Eggnog, Divided
1 teaspoon Vanilla Extract
FOR THE GLAZE:
1/4 cups Eggnog, For Thinning (add More If Needed)
2 cups Powdered Sugar
1/4 teaspoons Salt

Directions

1

Preheat oven to 450°F.
2

Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender (I used my hands, and ran it through my fingers) until crumbly and mixture resembles small peas. Freeze the dough for 5 minutes.
3

Remove the bowl from the freezer. Pour in 2 tablespoons of eggnog and the vanilla, stirring just until dry ingredients are moistened.
4

Gently press or pat dough into a scone pan (if you don't have one, put the dough in a standard sized 9-inch round cake pan then cut the round into 8 wedges and place wedges 2 inches apart on a baking sheet that you've lined with parchment paper.)
5

Brush tops of wedges with remaining 2 tablespoons of eggnog just until moistened. Sprinkle a little sugar over each one and rub it in.
6

Bake for 15 to 20 minutes or until golden. Remove pan from oven. Let the scones cool completely before removing them from the pan.
7

Meanwhile, in a medium sized bowl whisk together eggnog, powdered sugar, and salt until it reaches your desired consistency (should be smooth yet as thick as possible). Glaze the scones and enjoy!