All the flavors of the seasonal beverage in a tender and moist breakfast treat.
It’s two days until Christmas, and holiday excitement is in full swing at my home. Unlike three years ago, we will spending this Christmas with three of our four kids. Two have arrived, and the third is literally flying here as I type. These scones are bound to be a delicious part of one of our mornings together.
The original post
I think that eggnog may be the food I most strongly associate with Christmas. Although it appears in stores far earlier than I remember as a kid, its arrival is the announcement that the holidays are drawing near.
While thoughts of eggnog make me feel all warm and fuzzy, I have to confess that I don’t often drink it. I may add some to a cup of coffee or tea, but I don’t drink it by the cupful. Eggnog falls into my personal category of “too heavy a drink”. I’m not a fan of rich and creamy beverages.
However, I am a fan of an occasional indulgent treat, such as an eggnog cookie. I created that recipe in December 2018. It was a delicious way to get eggnog flavor without having to drink a glass of it.
Making days brighter
Fast forward to December 2020, and like much of the world, I’m not traveling for Christmas. With all four of our kids being independent adults who live far away and the presence of Covid, it means the holiday will be just my hubby and me. Rather than dwell on being away from the kids, I’m trying to focus on things that bring happiness.
One of those things is time in my kitchen. What better way to bring some happiness than creating a new eggnog-centric baked good? These eggnog scones with almonds are my new favorite scone recipe. (That does change quite often, as I haven’t met a scone I don’t like.)
Eat them while they’re warm and the glaze is still dripping ever so slightly off the edge. Sure, they’re messy, but it’s the most delicious way to be messy! How often do you get all of the flavors of a seasonal drink in a warm and moist treat? Go ahead. Have a second or third.
Eggnog Scones with Almonds
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter diced
- 2/3 cup sliced almonds
- 3/4 cup eggnog
- 1 tablespoon vinegar
- 1 large egg yolk
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 1/4 teaspoon nutmeg
- 2-3 tablespoons eggnog
- 1/4 cup sliced almonds
Instructions
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Preheat oven to 400◦F.
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Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
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Add butter.
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Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
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Add almonds to flour mixture, tossing gently.
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Combine eggnog and vinegar in a 2-cup measuring cup, and allow to sit for 2 minutes.
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Add egg yolk and vanilla to eggnog mixture, and whisk to combine.
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Gradually add liquids to dry ingredients; mix until dough forms a ball. (You may not need to use all of the liquids.)
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Place dough on a lightly floured surface and press into an 8-inch round.
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Cut into 8 wedges.
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Transfer wedges to rimmed cookie sheet, preferably lined with parchment paper.
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Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
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Cool for 5 minutes.
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Combine powdered sugar and nutmeg in a small bowl, and add eggnog 1 tablespoon at a time.
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Stir until you get a thick yet spreadable consistency.
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Top each scone with a heaping tablespoon of glaze.
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Sprinkle with 1/4 cup sliced almonds. (Do this before the glaze sets.)
