No surprise, this recipe also is adapted from MamaPea over at peasandthankyou.com
The mention of Eggnog Scones might have you making a face. No worries. I was a bit skeptical myself. Until I tried them.
Whenever I try any new recipe, I always halve the recipe. I don't want to end up with 24 cupcakes, 16 scones, or a giant tray of brownies that I end up just tossing in the trash. I hate waste! I also love to make foods that are very freezer friendly. This recipe delivered on both regards: easy to halve and pop in the freezer!
Don't be afraid - Eggnog Scones
(makes about 16 scones)
3/4 c eggnog (I use Silk Nog)
1 t lemon juice
2.5 c all-purpose flour
1/2 c sugar
1 T baking powder
1/2 t baking soda
1/4 t cream of tartar
1/2 t salt
3/4 t nutmeg (I use pre-ground)
1/2 c margarine, sliced
1 c powdered sugar
sprinkle of nutmeg
1.5-2 T eggnog
- Preheat oven to 350 degrees.
- Combine eggnog and lemon juice in a small bowl.
- While the nog "curdles", combine flour, sugar, baking powder, baking soda, cream of tartar, salt and nutmeg into a large bowl.
- Cut the margarine into the flour mixture. If you have a pastry blender, use that. I do not and use my fingers. I add one pat of margarine at a time until the mixture looks course in texture.
- Add eggnog mixture - it should look curdled by now. Combine eggnog nixture and form a dough. If it is too dry, do not worry. If it is wet, I put a little flour on top so my hands do not stick to it.
- Turn dough out onto floured counter top. Roll dough out into a long rectangle - a bit over 12 inches, and about 1.5 inches thick. Slice into ~16 wedges and transfer to baking sheet (I use a baking mat).
- Bake for 20 minutes
- For the glaze: combine powdered sugar, nutmeg and eggnog in a bowl. Whisk until smooth and desired consistency is reached. Drizzle over cooled scones.
What are some of your favorite go-to recipes to use up some ingredients?