One of the problems of being a busy baking blogger is there isn’t a lot of time for repeats. For instance, Ryan’s favorite cookies in the whole world are peanut butter blossoms, but I haven’t made them in almost two years since they’re already on the blog (although the post could use some better pictures!). I’m always wanting to try new things when I get a few free hours to bake so that I have something exciting to share with all of you each week. But recently has been a new kind of busy for me between traveling for interviews and studying for the boards (only 1 more day of testing left!), so I decided to revamp an old favorite of mine that I knew wouldn’t let me down. Plus, the holidays are all about tradition anyway, so semi-repeated recipes are totally acceptable, right??
When I first made cinnamon chip scones I cut them the “normal” scone way – by forming two rounds of dough and slicing the rounds into wedges – so I thought for this eggnog version, I’d add a festive touch by using a snowflake cookie cutter. And the fact that Ryan thought they were shaped like Stars of David before I iced them makes these totally multicultural too! Turns out scone dough doesn’t keep its shape quite like cookie dough, so they didn’t bake up as perfect snowflakes, but once I added the eggnog glaze in a snowflake pattern, the idea came across more clearly. And if not, then the eggnog glaze is just there for added yumminess :)
I made these to bring as a breakfast treat last week for a class of first year dental students that I help teach with a faculty member. Any of you long-time readers remember my numerous posts about baking breakfast for PBL? Well, I’ve come full circle and now I’m one of the facilitators – I feel so grown up! The fact that graduation is only 5 short months away is crazy (and also slightly terrifying) but it’s amazing how much I’ve learned and having this blog has surely helped me stay sane through it all. Winter break starts tomorrow, probably the last winter break I’ll ever have (tear), so I’m definitely going to make sure that I spend as much time as possible watching trashy tv, hanging out with family and friends, and baking up a storm. If you find yourself with an itch to bake too, make these scones – they’re so so good!!
for the scones:
3-1/4 cups all purpose flour
1/3 cup + 2 tbsp sugar, divided
2-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
3/4 cup cold butter, cubed
1 cup + 2 tbsp eggnog
1 cup cinnamon chips
for the eggnog glaze:
1 cup powdered sugar
1 tbsp eggnog
1 tbsp light corn syrup
Pinch of nutmeg and cinnamon
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, salt, and nutmeg.
Cut in the butter using a pastry cutter, 2 forks, or your clean fingers until coarse crumbs form.
Stir in cup of eggnog until just moistened and fold in the cinnamon chips.
Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
Divide dough in half and roll out each half to about 3/4" thick. Cut out shapes with a snowflake cookie cutter and set on a parchment paper or silpat-lined cookie sheet. Brush the tops with the extra eggnog and sprinkle with remaining sugar.
Bake for 10-13 minutes or until lightly browned. Transfer scones to a wire rack to cool completely.
For the eggnog glaze, in a medium bowl whisk together the powdered sugar, eggnog, corn syrup, nutmeg, and cinnamon until smooth. Transfer to a piping bag (or ziplog bag with the corner snipped off) and make snowflake designs on each scone.