Is it OK to love eggnog, but buy it almost solely to bake with?
I always wind up with a bottle of nog in the door of the fridge, but rarely think to actually drink it – fortunately it's great for baking, and I always think to use it in things like French toast, rice pudding and scones – it adds a wonderful sweetness and flavour without having to get out the nutmeg.
These crunchy drop scones are simple to mix together and require no rolling or cutting. Perfect for the busy holiday season!
Eggnog Drop Scones
3 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 cup heavy (whipping) cream
1 cup eggnog
coarse sugar, for sprinkling (optional)
Preheat the oven to 400F.
In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the cream and nutmeg and stir just until the dough comes together. Drop by the large spoonful (or use a small ice cream scoop for more uniform scones) onto a greased or parchment-lined baking sheet; if you like, sprinkle with coarse sugar.
Bake for 15-20 minutes, or until golden. Serve warm. Makes about 2 dozen scones.
