At the beginning of the holiday season I was asked by my boss, Bob, to develop a holiday scone for The Café (a.k.a. the restaurant that I work at). The first idea that came to mind was an eggnog scone. To develop the scone, I started with the base scone recipe that The Café uses for the majority of their scones and tweaked it a smidge.
I feel that the scones turned out pretty well considering that eggnog is such a subtle flavor. One other holiday scone idea I had was a play on a peanut butter blossom cookie. I tried to infuse peanut butter into a basic scone recipe using peanut butter powder; I have not yet found the correct amount powder to infuse a healthy amount of peanut flavor. Needless to say, the peanut butter blossom scone will have to wait until Christmas 2011.
Makes about 10 scones
0.750 lbs (3 sticks) chilled, cubed butter
1.2 lbs all-purpose flour
2 T baking powder
2 tsp. salt
¼ cup granulated sugar
½ tsp. cinnamon
¼ tsp. all spice
¼ tsp. freshly ground nutmeg
4 whole eggs
1 cup eggnog
2 cups sifted powder sugar
¼ cup + 2 T eggnog
Freshly ground nutmeg
Preheat oven to 340 degrees Fahrenheit.
Cut the butter into uniform small cubes; the more uniform and small that the cubes are, the more easily it will combine into the dry ingredients. Place the cubed butter in the fridge. It is very important that the butter be cold.
Measure the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, all spice, and freshly ground nutmeg into a medium sized bowl. Place the cold, cubed butter into the medium sized bowl with the dry ingredients. Using a pastry blender*, cut the butter into the ingredients until the butter chunks are pea sized.
Whisk together eggs with the eggnog and add it to the bowl with the butter and dry ingredients. Mix just until the mixture comes together. Dump the scone dough onto a floured surface and roll out until it is a half an inch in thickness (You can rework the dough twice).
Using a three inch biscuit cutter, cut out the scones and place on a baking sheet. Brush the scones with an egg wash and place in the oven for 17 to 20 min. Once the scones are done baking, allow the scones to cool for 5-10 minutes. Then smear a spoonful of the icing onto each scone. Using a fine grater, grate fresh nutmeg atop each scone.
While the scones are baking, make the icing for the scone by sifting the powdered sugar into a small mixing bowl. Add the eggnog and mix until smooth and well blended. Set aside until the scones are done baking.