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
Scone Dough
2 C white whole wheat flour
½ C ground cashews
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
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
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.
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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