This Christmas Eve morning, I decided to experiment with more ways to use eggnog in baking, so I whipped up a batch of blueberry eggnog scones.
The scone is a type of quick bread, which means it uses baking powder instead of yeast to help it rise.
The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably.
When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, ($104 million) showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and convenience foods.
Whatever you call em, I call it the perfect baked goodie for a breakfast or afternoon tea. And with these made with eggnog instead of whipping cream, they are great for a Christmas morning treat or a Winter afternoon tea. The scone has a nice hint of eggnog aroma, without being overpowering.
Give these a try and let me know what you think.
2 1/2 cups flour
2 Tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/3 cup + 2 Tbsp unsalted butter
2 eggs, beaten
3/4 cup eggnog
1/2 cup dried blueberries
Eggnog & Sugar for sprinkling
Preheat oven to 400º
|In a medium bowl, mix the flour sugar baking powder and salt.|
|Add the butter...|
|And cut the butter into the flour mix with with one of those|
pasty cutter/ dough blender thingies, till you get coarse crumbs.
|Make a well in the center of the mix and set it aside.|
|In another medium bowl, mix the beaten eggs, eggnog and blueberries.|
Then pour the whole thing all at once into the dry mix.
|Mix everything together with a fork until just combined.|
|Turn the dough out onto a lightly floured surface and knead it 10-12 times.|
|Form the dough into a disc about 1 inch thick.|
Use a wet knife and cut the disc into wedges.
|Place the wedges onto a lightly buttered baking sheet.|
Brush the tops with more eggnog and sprinkle with sugar.
I used a coarse "turbinado" sugar for this, but use whatever you have.
|Bake the scones in a 400º oven for 12 to 14 minutes, or until golden brown on the top.|
Remove them from the baking sheet and serve them warm with butter.