Last of the Holiday TreatsPosted: January 5, 2012
Eggnog Rum Raisin Scones
Last of the holiday treat recipes…
Yes, even I have had enough of the sweet treats but just HAD to try this recipe when it lingered pass my senses during the final week of 2011.
The recipe was so similar to every-day scones where one merely swaps out milk for eggnog.
The result was a flaky, cinnamon-y flavored scone consistent with the holiday flavor season.
Cut in the butter, roll out the dough and bake… You have warm scones in minutes to share or not, to serve with butter or without, or to freeze for future enjoyment. Mmmmm, mmmm good…
Eggnog Rum Raisin Scones (adapted from King Arthur Flour)
2 ¾ C flour
¼ C sugar
¾ t salt
1 T baking powder
½ t nutmeg
½ butter frozen
1 C raisins
1 t vanilla, ½ t rum extract
¾ C cold eggnog
Topping: 1 T melted butter, 2 T cinnamon sugar mix
Process: mix all dry ingredients together. Use a cheese grater to grate the frozen butter into the flour. Add raisins. In a separate bowl mix the egg, vanilla & rum extracts, and eggnog. Add to dry mixture and roll onto a floured surface. Make one or two round discs and divide by cutting into sections. Place on parchment lined pan and brush with melted butter and sprinkle with cinnamon sugar. Bake at 350 degrees for about 30 minutes.