We are going to get some liquid amber trees and plant, plant, plant. I don't know how close we can come to this dream..but we'll try. Wish us luck. We're gonna need it.
About Me
Friday, November 20, 2009
I'm Dreaming of This
We are going to get some liquid amber trees and plant, plant, plant. I don't know how close we can come to this dream..but we'll try. Wish us luck. We're gonna need it.
Eggnog Scones...The Recipe
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
Ingredients:
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
Directions:
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.
Labels:
breakfast,
eggnog scones,
thanksgiving
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