I love collecting old books...these are a few I have gathered along the way...now...wondering to do with some of that leftover eggnog...well, make eggnog scones. These are perfect for Thanksgiving morning. You can make them the day before and freeze them...then in the morning just put on a pot of coffee or some tea and pop them in the oven to nibble on while you cook and watch the Macy's Thanksgiving Day Parade. The colder they are before you bake them the better.
Eggnog Scones Farmhouse Kitchen
Recipe adapated from King Arthur Flour
Preheat oven to 425 degrees
Dough: 2 3/4 cups unbleached flour 1/4 cup sugar 3/4 teaspoon salt 1 Tablespoon baking powder 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 cup butter, cut into cubes 1 egg 1 teaspoon vanilla 3/4 cup cold eggnog
Topping: 1 Tablespoon eggnog 2 Tablespoons sparkling white sugar or cinnamon sugar
In a large bowl mix all dry ingredients. Work in butter till crumbly. In a seperate bowl mix together egg, vanilla, and eggnog. Add liquid ingredients to dry ingredients. Mix together till moist and holds together.This dough is easy to work with.
On a parchment lined baking sheet place dough and pat into a 10 inch circle. Score it in wedges like you were cutting a pie. (Mine never scores very well.)
Brush with eggnog and sprinkle with sugar.
For best texture and highest rise place scones in the freezer for 30 minutes, uncovered while oven is heating. Bake at preheated 425 degrees for 20 mintues or till golden brown. I had to really watch the last of the cooking. Make sure a toothpick comes out clean before you remove from the oven. Scones are best served warm with jam or butter. They can easliy be reheated.
the night will never stay, the night will still go by, though with a million stars you pin it to the sky; though you bind it with the blowing wind, and buckle it with the moon, the night will slip away like sorrow or a tune.