I have officially finished all of my sons Christmas shopping. (With the exception of a few nick-knacks for his stocking)…that makes one person done! AND I already know everything I’m getting for my fiance, some things Ive already ordered, so that kind of feels like I’m almost done his shopping as well. Usually figuring out what to get him is half the battle! I feel so on top of things!
Though I’m certain the only reason I’m getting my shopping done so early and efficiently is because I’m due December 22nd and I really don’t want to be scrambling last minute! I’m usually a last-two-weeks-before-Christmas shopper! Now I’m just trying to work on both of our brothers and sisters and parents…I love giving gifts, but figuring out what to get people can be so hard..some people are really hard to buy for! Suggestions welcomed! 😀
Last year I made so many homemade gifts, and this year I just don’t have the time nor the energy for that. I just want to buy it, wrap it, and give it! It can still be personal..don’t hate.
Let’s get to the important stuff! These Cinnamon Eggnog Scones are probably definitely the greatest thing that have come out of my kitchen as of late! Not that everything else wasn’t delicious, but I have easily already made these cinnamon eggnog scones at least four times and its only the first week of November. I keep making them, and they keep getting inhaled! I made a batch to bring to my mom and grandmother, and they were gone before I even left her house! I keep getting messages asking for this recipe. People come over and eat them all on me!
These scones are the quickest, easiest, BEST scones I have ever made! The eggnog is subtle, but you can smell it and taste it just perfectly. The cinnamon chips MAKE these babies! They are IN.CRED.IBLE. I just want to inhale the bag. The combination of the cinnamon chips with the eggnog is heaven!
Make these scones, share them, and then make them again. They are PERFECT! I will make these again and again this holiday season!
Ingredients
- 2 3/4 cups all purpose flour
- 1/4 cup white sugar
- 3/4 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup cold butter, cut into small slices
- 10 ounces (1 2/3 cups) mini cinnamon chips
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup cold eggnog
- 1 Tablespoon sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons eggnog
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking powder, nutmeg, and cinnamon.
- With the mixer continuing on medium speed, add in the slices of cold butter until crumbly. (Its okay that there will still be chunks of butter)
- Mix in the cinnamon chips
- In a small bowl, whisk together the egg, vanilla, and eggnog.
- Add the wet ingredients to the dry Ingredients and mix until just combined.
- Transfer to a lightly floured surface and divide the dough in half.
- Roll and pat out each half into a 6 inch circle about ½ -3/4 of an inch thick
- Using a large knife, slice each circle into 6 wedges.
- Transfer the wedges to a parchment lined baking sheet and pop in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees.
- Using a pastry brush, brush each wedge with eggnog and sprinkle with the cinnamon sugar mixture.
- Pop in the oven and immediately reduce the heat to 350 degrees. Bake for 18-20 minutes.
- When done, remove from the oven and cool on the pan for a few minutes before transferring to a cooling rack.
- To store, wrap in plastic wrap or a large zip-lock bag and keep at room temperature.
Notes
Adapted From: King Arthur Flour