Growing up eggnog wasn't really a part of our Christmas menu. I'm not sure if we just didn't like it or if we just never got around to trying it. So when I married my Hubby eggnog was a whole new thing to me. He drinks it by the gallon. Come Halloween it starts showing up in the stores and somehow makes its way to our fridge. When I saw this recipe for Cinnamon Eggnog Scones on Greens and Chocolate I knew my Hubby would love them! I'd never made scones before (besides the ones you throw in the deep fryer) so this was a new adventure for me. One I am very glad I tried. These were absolutely delicious. They were moist and flaky and the eggnog/cinnamon flavors mix amazingly. Bringing out such a unique and delicious taste. If you have an eggnog drinking in your family I assure you this is the recipe they need!
Cinnamon Eggnog Scones
2 3/4 cups flour
1/4 cup sugar
3/4 tsp. salt
1 Tbsp. baking powder
1 Tbsp. cinnamon
1 tsp. nutmeg
1/2 cup (1 stick) butter, cold and diced
1 tsp. vanilla
3/4 cup cold eggnog
2 cups cinnamon chips
2 Tbsp. eggnog
2 Tbsp. cinnamon
Combine flour, sugar, salt, baking powder, cinnamon and nutmeg. Add diced butter and work it in with fork or your fingers (I used my hands and it worked great) until the mixture is crumbly. Stir in the cinnamon chips.
In a separate bowl whisk egg, vanilla and eggnog. Pour into dry ingredients and stir until everything is moistened and combined.
Divide the dough in half and transfer to a lightly floured surface. Pat each half into a circle. Using a large knife slice each circle into 6 wedges. Arrange on greased baking sheet. Space them about 1/2 inch apart. Brush with eggnog and sprinkle with cinnamon.
Place pan in freezer for 30 minutes uncovered. Preheat oven to 425. Bake scones for 20-25 minutes or until golden brown. Let cool approx. 5 minutes. Eat warm.