Scones….yummy yummy Scones

I never use to like scones….at least the ones I had had from bakeries or Starbucks.  They always tasted dry and needed something to drink to swallow them down.  So I didn’t have high hopes months ago when I made my first batch.  But now I can’t stop making them.  They are just the perfect breakfast treat and mid-afternoon snack with that cup of coffee that you just have to have to get through the rest of the day!

These are special scones….I tweaked a recipe and added some of this seasons first Egg Nog purchase.  So, I give you Cinnamon and White Chocolate Chip Egg Nog Scones!

Recipe Adapted from Sur La Table

Cinnamon and White Chocolate Chip Egg Nog Scones

Ingredients

2 cups all purpose flour

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 stick cold unsalted butter, cut into 1/2 inch cubes

1/2 cup Cinnamon Chips

1/2 cup White Chocolate Chips

2 large eggs

2 tbsp Egg Nog

1 tbsp vanilla extract

Directions

1. Preheat the oven to 400 F and position an oven rack in the center. Line the baking sheet with parchment paper or a thin silicone mat. Place the flour, sugar, baking powder, and salt in the bowl of the food processor and process for 10 seconds to blend well. Add the cold butter pieces and pulse 5 times a 1 second intervals, or until the butter is cut into medium pieces. Add the cinnamon chips and white chocolate chips but do not blend them in. In the small bowl, whisk together the eggs, egg nog, and vanilla until well blended. Pour the egg mixture into the processor and pulse another 25 times, or until the dough holds together in large thick clumps.

2. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or kneed the clumps together until they form a cohesive dough - it may seem a bit dry at first, but will come together with a few kneads. Pat the dough into a circle 7 inches in diameter and about 1 inch thick. Use a chef's knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

3. I then brushed the tops with egg nog and sprinkled some turbinado sugar on top. Bake for 14 - 17 minutes, until fully risen and golden brown, especially around the bottom edges. Transfer to a rack and let cool for 5 to 10 minutes. Serve the scones warm or at room temperature.

These are light, buttery, and fluffy.  Hard to eat just one.  Serve them with a yummy coffee or chai tea….you wont be disappointed. Look at how light and fluffy they look inside…

Take care,
Tania
Love Big, Bake Often