Eggnog Scones

Firstly, I have not been posting on a regular basis, and I am sorry! Starting a new job in September, juggling all of these new commitments and time crunches… I apologize indeed! Life has still been a little crazy here in our neck of the woods.

Also, I told you I was on an eggnog kick. Therefore, these seemed perfect! Besides, Paul and I love scones. I think they are a perfect breakfast treat. They are usually very quick to whip up, don’t take too long in the oven, and always yield good results.

I wasn’t disappointed by these eggnog scones, either. I found the recipe here, after a short search on Pinterest. I was looking for a recipe I could make without going to the store, and this one delivered. Paul was definitely overexcited to have an eggnog scone for breakfast.

They are soft and flaky, and the glaze just puts them right over the top. Delicious. Paul also made his own eggnog spice for when he indulges, and instead of sprinkling the tops with cinnamon, I used his eggnog spice. So good! They also made my house smell heavenly. In my opinion, you really can’t beat the taste and smell of eggnog (but you all know how much of a sweets person I am!)

I really don’t have much else to say, except go make these!

Ingredients:

Yield: 8 scones

For the scones:

2¼ c. flour
½ tsp. salt
¾ tsp. cinnamon
¾ tsp. nutmeg (or 1½ tsp. eggnog spice)
1/3 c. sugar
½ c. butter, cold
1/3 c. eggnog
1 egg
¼ c. sour cream
½ tsp. vanilla

For the glaze:

1 c. icing sugar
2 tbsp. eggnog
½ tsp. vanilla
Eggnog spice or cinnamon, for dusting

Preheat the oven to 400°F. Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, whisk together the flour, salt, spices, and sugar. Cut the butter into small pieces, add it to the dry ingredients and mix with your hands or a pastry blender until the mixture is coarse and only small, pea-sized chunks of butter remain.

In a medium mixing bowl, whisk together the egg, eggnog, sour cream, and vanilla. Pour over the dry ingredients, and mix with a spatula or your hands, until a dough forms.

Transfer the dough to the prepared baking sheet, and pat down into a circle about one inch thick. Cut the dough into 8 sections. (I used a pizza wheel.)

Bake for 15 minutes in the preheated oven. Remove from the oven, re-cut the scones, and pull them apart slightly. Bake for an additional 5-10 minutes, until they are golden.

Allow the scones to cool before adding the glaze.

To make the glaze, whisk together the icing sugar, eggnog, and vanilla into a smooth, somewhat runny (but not too runny) consistency. Add more eggnog if the glaze is too thick.

Drizzle the glaze generously over the scones, and dust with cinnamon or eggnog spice.

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Strawberry Scones with Lemon Glaze


So, this might be my last strawberry post for a while! Not forever, but just for now. We have found out that Paul is allergic to strawberries. Not deathly allergic, but just allergic enough that his throat gets a bit scratchy and he can definitely tell he’s had strawberries.

I bought a bag of frozen strawberries a while back and had used part of it, but I had about a third of a bag still left in the freezer. Considering we’re moving soon, I want to try and use up as much stuff in our pantry as I can before the move. These scones seemed perfect, because I also made them on Sunday morning, when it was a little cool outside, and Paul had to work at seven in the morning.

There is also the chance that I made them because I’m going back to Brooks later this evening and I wanted snacks… Who knows… I took to Pinterest either way, and found this recipe for scones, and I had everything for them! Woo hoo! I made them, and I am happy.

Either way, I used slightly more strawberries than the recipe called for, and they hadn’t quite thawed out all the way, so the scones took a little longer to bake than the called-for time in the recipe. Still though, you can’t go wrong with strawberry and lemon.

Ingredients

Yield: 8 scones

For the scones:

2¾ c. flour
¾ tsp. salt
2 tsp. baking powder
½ tsp. baking soda
1/3 c. sugar
1 tsp. lemon zest
½ c. butter
1 egg, beaten
½ c. milk
¾-1 c. strawberries, fresh or frozen (and thawed)

For the topping:

1 egg
1 tbsp. milk
sugar, for sprinkling

For the lemon glaze:

2 tbsp. lemon juice
¾ c. icing sugar

Preheat oven to 400°F. Line a baking tray with parchment paper. Set aside.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and lemon zest. Cut in the butter with a pastry blender or two knives until evenly incorporated.

Whisk the egg and the milk together, then add to the flour mixture. Combine gently. Fold in the strawberries to the dough.

Roll out the dough, and gently form into a circle or square. Cut into 8 triangles, and either keep together (for softer edges), or pull apart (for crisper edges). Place on baking tray.

Whisk together the egg and milk for the egg wash, and brush over scones. Sprinkle sugar over tops of scones. Bake in preheated oven for 16 minutes, or until golden brown.

Cool for about 10 minutes, then make the glaze. In a small bowl, whisk together the lemon juice and icing sugar. Drizzle over warm scones, and serve.

Rhubarb Scones

It’s summertime! That means I have lots of free time on my hands, and my parents have a garden full to bursting with fresh produce, veggies, and fruits. One of the many fruits of their labour (sorry, I couldn’t resist! Ha!) is rhubarb.

My dad recently came down to visit, and brought with him a TON of rhubarb. I mean a ton. I cut it all up, and separated it, there was probably around seven cups of fresh cut rhubarb! I was so excited! Cue searching rhubarb recipes on Pintrest.

I came across a few recipes for rhubarb scones, but every recipe I found included heavy cream. Now, heavy cream is not a staple in my refrigerator. Why? Because I just don’t use it enough! I use it for baking, and that’s about it. If I’m too busy to use it, it goes bad, and there goes money down the drain. Boo! So I decided to compromise.

I searched for a simple, plain scone recipe (because I love breakfast baked goods, I just forget to make them for breakfast), and found this one that seemed absolutely perfect. It used everything I had in my pantry and refrigerator (no heavy cream, just milk. Score!), and was a plain recipe that I figured I could easily jazz up with rhubarb.

The only changes I made to the recipe, and I’ll add them below in addition to the link of the original recipe above, was to add about 2 cups of chopped frozen rhubarb to the scones, then sprinkle the tops with a simple cinnamon sugar mixture.

It’s been crazy hot here in Southern Alberta lately, so you may not see too many baked goods around these parts this summer. I reserve baking for when the weather cools off a bit, and the afternoon I made these, Lethbridge decided to grace us with a bit of a thunderstorm. It’s okay though, I’ve got some great no-bake recipes planned, including a chocolatey treat up next!

As for these rhubarb scones, just make them, and enjoy the delicious tartness of fresh rhubarb! These taste great on their own, a little tart, a little sweet, a lot of flavour. But, these babies are just as good with strawberry jam, or butter and cinnamon sugar to top with as well! Enjoy!

Ingredients

Yield: 8 scones

2½ c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold, and cut into pieces
1/3 c. sugar
2/3 c. milk
2 c. rhubarb, chopped
Cinnamon sugar, to garnish

Preheat the oven to 425°F.  Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Add in the butter chunks, and with a pastry blender, combine until the mixture resembles fine crumbs.

Add sugar, and stir to combine. Add in the rhubarb and the milk, and stir with a wooden spoon until the dough comes together. It may be crumbly. Use your hands if you need to knead the dough until it becomes cohesive.

Pat dough or roll into a circle about 1½ inches thick. With a knife, cut the dough into 8 pieces. Transfer the wedges onto the prepared baking tray, letting the edges touch for softer scones, or separate for crisper scones.

Bake for 12-15 minutes, or until a light golden brown on top.