peppermint eggnog scones - BSI!!!
Andrea
I've been trying to find a way to use up the eggnog in my fridge. I've had two 1/2-cup size mugs this season and am pretty much at my limit. Eggnog is one of those special holiday treats that I crave as soon as the weather turns cooler and the Christmas decorations come out, but once I've had a mug or two I am DONE. I hate to waste, especially expensive items, so I've been racking my brain to come up with a use for it before it spoils. Last weekend I remembered my favorite scone recipe given to me by a friend years ago. It uses buttermilk, and I thought that eggnog would make an excellent substitution because they have such similar consistencies. Problem solved! I'd add some dry cranberries, a few bits of chocolate and Poof! Holiday Scones.
Then, on Monday, I read the lovely Ashley's blog over at Sweet + Natural and discovered that she had picked PEPPERMINT as this week's BSI!!! Brilliant. Out go the cranberries and chocolate, in comes the peppermint. I now give you...
Peppermint Eggnog Scones!!!
Ingredients:
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- 3/4 cup eggnog plus a little extra
- 1 large egg
- 1/2 tsp vanilla extract
- 1-1/2 cups unbleached bread flour
- 1-1/2 cups whole wheat pastry flour
- 4 tsp baking powder
- 1/4 tsp salt
- 8 tbsp cold, unsalted butter, cut into 1/2 inch cubes
- 1/2 cup turbinado sugar
- 40 starlight peppermints, pounded to bits to equal about 1 cup
- Preheat oven to 375*
- Mix eggnog with egg and extract, beat until smooth with a fork
- Put flour, baking powder, and salt into a large bowl. Stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine bread crumbs
- Add sugar and peppermint bits, toss to distribute evenly.
- Add egg mixture and stir with a fork until a soft dough forms. Add a splash of eggnog if needed to bind dough.
- Turn dough out onto a lightly floured board and give 5 to 6 kneads, just until well mixed.
- Flatten dough to 3/4" thick circle and cut circle into 8 wedges.
- Place wedges on an ungreased, parchment paper covered (VERY IMPORTANT!) cookie sheet.
- Bake for 20-25 minutes until medium brown.