I always find it sad when the holidays are over, since one of my favorite drinks is eggnog. I’m sure I could whip up a batch, but it marks the closure of another season when I can’t pick up my favorite brand at the store.
Over the weekend, I used the last of my eggnog to make my favorite scones.
Are there any holiday favorites (food or drink) that you’re missing?
2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut up
1/3 cup sugar
2/3 cup eggnog
2 tablespoons sugar
Fresh or ground nutmeg
Heat oven to 400 degrees. Put flour, baking powder, and salt into a large bowl. Whisk ingredients.
Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add sugar and toss to mix.
Add eggnog and stir with a fork until a soft dough forms. For dough into a ball, put onto a lightly floured board, and give 10 to 12 kneads.
To make triangular scones, cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet.
Combine sugar with nutmeg and sprinkle on wedges. Bake about 12 minutes, or until light brown on top.
***UPDATED TO ADD EGGNOG RECIPE***
1 cup heavy whipping cream, whipped
4 cups whole milk
¼ cup sugar
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla
Blend together eggs, milk, sugar, nutmeg, and salt. Fold in whipping cream and vanilla. Pour into bowl or pitcher. Cover and chill thoroughly several hours or overnight.