Eggnog Scones
Ingredients
- 4 cups self-raising flour, extra to dust
- 2 cups homemade eggnog (see recipe for Homemade Eggnog)
- 1 cup lemonade
- 1/4 tsp freshly ground nutmeg, plus extra to garnish (optional)
- 1 pinch salt
- 20ml double cream, to serve
Method
- Preheat oven to 190°C with low steam. Lightly grease a large flat oven tray and line with baking paper.
- In a large bowl, mix flour with salt and nutmeg.
- Pour in Homemade Eggnog and lemonade and stir using a pallet knife or the tip of your fingers to combine the ingredients.
- Turn the mixture onto a floured surface and gently knead until the dough just comes together. It’s very important not to overwork or the scones will get tough.
- Form a 2cm high slab and cut as many scones as possible using a round 5cm pastry cutter dipped in flour. Gently press the remaining dough into a fresh slab and again cut as many scones as possible. Repeat this action until you run out of dough.
- Place scones onto the baking tray with 1cm space between and bake for 20 minutes until golden and well risen.
- Serve with double cream and freshly ground nutmeg.
Homemade Eggnog
Ingredients
- 4 eggs, lightly beaten
- 1 cup milk
- 1/4 cup cream
- 1/4 cup caster sugar
- 3 tbsp bourbon, optional
- 1 tsp vanilla essence
- Freshly grated nutmeg, to taste
- Ice bath
Method
- Pour eggs into a medium bowl. Set aside.
- Heat milk with cream, sugar and bourbon in a medium saucepan set over medium heat, stirring occasionally. When mixture starts to bubble, remove from heat.
- Pour half of the milk mixture into eggs, whisking constantly.
- Pour back into saucepan and whisk constantly until hot, about 1 minute. It should have the consistency of a light custard. Stir in vanilla.
- Set over ice bath to cool immediately. Cover and refrigerate until ready to use.
