Eggnog Scones: Light fluffy scones made with eggnog, chocolate chips, and an eggnog glaze make these the perfect holiday breakfast.
Eggnog is one of those holiday drinks that you either love or hate.
I personally love the stuff! Now I can’t chug an entire gallon, but a nice sized cup once a day is a nice way to bring in the holidays. Only my oldest agrees with me on this one. It was pure torture for him the other week. You see, I bought some eggnog and told him not to touch it until I was finished baking. Then I promptly forgot about the eggnog for oh, let’s say about 5 days or so.
I say forgot very lightly, because you see my son would come home from school every day and ask if he could have some. No, not yet, was the answer for those long 5 days. I kept thinking maybe we needed some more Eggnog muffins or maybe some eggnog cheeesecake brownies or even better eggnog latte cupcakes! The only problem with those…I can’t bake the same thing twice. At least not for myself that is. So until inspiration hit, the cap was staying put on the eggnog.
And then one day I just decided that we needed some eggnog scones for breakfast the next day. I usually bake on a whim every day. My cupboards are packed with fun baking ingredients just waiting for the day when I get a light bulb moment and decide to use that particular item. Any one else bake like this? I wish I could say I have a plan each day…but no, my kitchen is always very random. I never know for sure what is going to happen each day.
Anyway, my son was a very happy camper when he got home and I handed him the eggnog container and told him the rest was his.
Scones used to scare me. Until I made them and realized just how easy they are to put together.
You need to start with cold butter. This is one of those times you want to leave the butter in the refrigerator until you need it. Use a pastry blender if you have one. I just use a fork and crush away until the butter is blended into the dry ingredients, about the size of peas. Then I create a “well” for my liquids.
Using the fork, mix in the liquids with the flour and butter until a soft dough forms. Don’t over mix it. Tough scones are not fun to eat. Today we are adding some chocolate chips because any chance I can get to eat chocolate for breakfast makes for a good day.
Drop the dough onto a prepared surface. A Silpat Baking Mat works great for scones…or any baked good for that matter. Pat the dough into an 8 inch round circle, about an inch thick. Using a large knife, score the dough into 8 sections. This dough is actually pretty sticky, so wipe your knife off with a napkin in between cuts. Do not attempt to move the dough. Remember it’s sticky!
20 minutes in the oven will result in a wonderfully golden and puffy scone. I usually use the knife again and make cuts all the way through while it is still warm. Again be very careful…no cutting through the Silpat. You do that and no amount of chocolate for breakfast will make you happy. Carefully pull them apart and let cool.
I happen to think that all baked goods need to have some sort of drizzle. No one likes a nekkid scone right. Well…actually my husband prefers his plain jane. Sometimes I’m a good little wife and only do half of them plain. This wasn’t one of those times
He was at work and the kitchen was all mine. Mwhhahahaha! Yes, I’m evil like that sometimes. I knew he would object to the chocolate chips too. He did look at me a little strange when I mentioned the idea of making something eggnog and chocolate chip related. It sounded good to me at the time.
Now excuse me while I go polish off a bowl of eggnog ice cream. Shhhhhh don’t tell anyone that it’s there
Do you still have that craving for eggnog?
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