Post & Photos: Alexis
Merry Christmas and Happy New Year! 2017 was a [positively] challenging and blessed year in more ways than one. The publishing of the cookbook was especially monumental and I am still feeling so grateful for all of our friends and family that supported us throughout the making of the book! I am also thoroughly enjoying Erin's sweet stories and having her yummy collection of recipes at hand. I have been craving her caramelized onion, ricotta, and pesto pizza since we photographed it last Spring and decided to make it as part our New Year's Eve dinner. It was a serious hit - no leftovers. None. (For those of you with the H&J cookbook, flip to page 75 - you won't regret it.)
My husband and I have also been enjoying a new-ish scone recipe this week! My Koumbara (a Greek term that we use to reference a godparent—Sonia’s godmother in this instance) and I stopped into Dean & Deluca a couple of weeks ago and had the most delicious eggnog scone, which inspired me to do a Google search for a recipe when I got home. I made my first batch of these scones on Christmas Eve using vanilla extract, and they tasted more cinnamon than eggnog. I made them a second time this morning to use up our extra eggnog, and used eggnog flavoring instead of vanilla extract, which made all the difference! For eggnog lovers, this is a recipe worth sharing that makes your home smell like Christmas!
Wishing everyone a Happy New Year and Joyful Feasting always!
(my spin on a King Arthur recipe)
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into small cubes
1 cup cinnamon chips
1 large egg
1 teaspoon vanilla extract or 1/2 teaspoon eggnog flavor
3/4 cup cold eggnog
1 tablespoon eggnog
2 tablespoons of cinnamon sugar
Using an electric mixer, combine the flour, sugar, salt, baking powder, and nutmeg. Add in the cubed butter and mix until crumbly, followed by the cinnamon chips.
In a separate bowl, whisk together the egg, vanilla or eggnog flavor, and eggnog. Pour the liquid ingredients into the dry ingredients and stir using a wooden spoon or spatula until just combined.
Transfer the dough to a lightly floured work surface (I used a silicone baking sheet) and split the dough into two parts. With each half of the dough, shape into a circle and cut into six triangles. Pull the six triangles apart and spread on a lightly greased baking sheet. Brush each scone with some eggnog, sprinkle with cinnamon sugar, and place the pan of scones in the freezer for 30 minutes, uncovered.
While the scones are chilling, preheat the oven to 425°F.
After 30 minutes in the freezer, bake the scones in the oven for 20 minutes, or until they are golden brown.
Serve the scones warm, or wrap each scone in plastic wrap and enjoy them throughout the week.