Cinnamon-Eggnog Scones
Wondering what to do with that quart of eggnog... besides drink it, of course? Use it to make these delicious eggnog-scented, cinnamon chip-studded scones.
Read our blog about these scones, with additional photos, at Bakers' Banter.
Dough
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, cut into pats or small cubes
- 2 cups cinnamon chips or cinnamon Flav-R-Bites, or a combination
- 1 large egg
- 1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
- 3/4 cup cold eggnog
Topping
- 1 tablespoon eggnog
- 2 tablespoons sparkling white sugar or cinnamon-sugar, optional
Directions
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1) In a large mixing bowl, whisk together all the dry ingredients. |
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4) In a separate mixing bowl, whisk together the egg, vanilla or other eggnog flavor, and eggnog. |
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6) Transfer the dough to a lightly floured work surface; a silicone rolling mat works well here. |
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9) If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. |
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12) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. |
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Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 60 mins. to 1 hrs 10 mins.
- Yield:
- 12 to 16 scones
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- Recipe comments (17) »
Tips from our bakers
- Scones are best served warm. They're delicious as is, but add butter and/or jam, if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.
- Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.
- What's the difference between cinnamon chips, and cinnamon Flav-R-Bites? The chips are smoother and more mildly flavored; their consistency is like chocolate chips. The Bites are more strongly flavored, darker, and soften less during baking; they're more assertive.
Reviews
01/13/2010
Great recipe, easy and totally successful - even my picky husband who doesn't normally eat cinnamony goodness loved them. I used the cinnamon chips from KA and cut the amount down to 8 oz so that I could get 2 batches of scones from one 16oz bag of chips. My next experiment is freezing some so I can pull a couple out to bake without having to make a whole batch at once. Any suggestions for an eggnog replacement for those times when eggnog is harder to come by?
How about homemade eggnog? I bet it would be a welcome treat during the off-season months.
01/10/2010
Crunchy on the outside, and tender on the inside, these scones are delicious and easy to make. You will not be sorry you made them (in fact, you'll be downright happy you did!).
12/30/2009
This recipe was great--we had them Christmas morning. Several of the other reviewers mentioned freezing them and then baking them later. Do you have to let them thaw out before you bake them or can you just pop them in the oven at the recommended temperature while frozen?
Just pop the frozen scones into the oven, and add a few minutes to the baking time.
12/26/2009
I thought I already rated this recipe but since I don't see it here I'm doing it again because they're that good! (If it's a repeat, feel free to delete.) I made these ahead of time and stored them in the freezer so all I would have to do Christmas morning is take them out of the freezer and bake. They are so good! We all love them. I soaked my cinnamon-flavr-bites too long when I was mixing them up, but used them anyway. It didn't harm anything other than the color. Yum!!
12/12/2009
This recipe is fantastic! I took these to work for breakfast, and they were gone within 5 minutes. I wasn't able to find cinnamon chips, so I just used milk chocolate chips instead. May have to buy some of the cinnamon Flav-R-Bites and make them again!
12/06/2009
THE BEST! Didn't have the cinnamon chips. I decided to experiment and split the dough in two. Put chocolate with regular sugar on top and no chips with cinnamon sugar on the other. They were really YUMMY. Also, I didn't have normal eggnog it was light reduced fat eggnog. I used this instead. It seemed to work fine. I didn't try with the higher fat content though so maybe these come out flakier?
Marc - It would come out richer and more tender. The flake is really determined by your choice of solid fat and the size of the fat after it is cut into your dry ingredients. Elisabeth @ KAF
12/04/2009
I meant to say freezing the BUTTER, not freezing the DOUGH! Whoops!
12/04/2009
I'm making these delicious scones for the 3rd time since finding the recipe a week ago........... just wonderful. and we don't even put extra butter on them!
12/03/2009
The taste is good, but I had the same problem as other reviewers with burning, even though I dropped the temperature down by 25 degrees. I have another foolproof scone recipe that is very similar, but it involves freezing the dough in small cubes ahead of time rather than freezing the scones after they're formed and before baking. It requires the use of the food processor, which helps break up the butter, and it results in scones that rise more (even though there's an identical amount of baking powder) than these did. The taste was good but I'm disappointed a bit with how they performed in the oven. I'm thinking the next time I'll use this recipe but do the butter in the freezer and use the food processor. Did anyone at KAF try it this way?
12/02/2009
I made these scones Thanksgiving morning and they were outstanding!
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