Saturday, January 4, 2014

Eggnog Scones v.2

I made some Eggnog Scones yesterday and was shocked at how quickly they disappeared. I didn't even get one! And I was determined to make them a little bit healthier, so I reduced the sugar, added some spices, and mixed in some ground cashews for extra protein. Eggnog Scones v.2...more spices, more protein, less sugar...annnnnd, I still didn't get one. Argh!

Scone Dough
2 C white whole wheat flour 
½ C ground cashews
1/3 C organic granulated sugar
dash of ground nutmeg
dash of ground cinnamon
dash of ground ginger
dash of ground cardamom
½ t baking soda
1 t baking powder
8 T cold butter, cut into small pieces
2/3 C organic or homemade eggnog

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, and spices. Using a pastry cutter, blend the butter into the dry ingredients until the dough resembles pea-sized chunks. Add the eggnog and use a spatula to form a ball.

Transfer to a parchment-lined surface and gently press into a disc. At this point, you can use a cookie cutter or simply cut the disc into wedges. Preheat the oven to 400 degrees.

Bake at 400 degrees for 15-18 minutes. The scone will be nicely raised and slightly golden.

Remove the scones from the oven and set them on a wire rack to cool slightly while you make the eggnog glaze.

Eggnog Glaze
2 C powdered sugar
2 T organic or homemade eggnog

In a small bowl whisk together the powdered sugar and eggnog until you have a smooth glaze. Pour 1 tablespoon of glaze over the top of each scone. Let set up and serve warm.

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