The holiday season is the perfect time to bake a batch of eggnog scones. Wonderful at breakfast, tea time, or as gifts, I will be baking a batch of these again soon. Put on the tea kettle and prepare to savor one of these luscious scones.
Ingredients:
1 cup commercial eggnog
1 egg, beaten
2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 tablespoons butter
2 tablespoons shortening
1 handful raisins
Heat oven to 375 degrees F. Combine eggnog and beaten egg; set aside. In a large bowl combine flour, baking powder, salt, sugar, nutmeg and cinnamon. Mix well. Cut in butter and shortening. Add eggnog mixture to dry ingredients and stir. Stir in raisins.
For cut scones: Turn dough out onto floured surface and roll dough out. Cut into biscuit-size rounds or other shape. I like to make my scones in to triangles so I pat in to a round and then slice in pie shapes.
For drop scones: Drop by rounded tablespoonful onto cookie sheet. Bake on ungreased cookie sheet for 15 minutes or until light golden brown.
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