Glazed eggnog scones — keeping Christmas alive

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So. It’s late January.

I guess now isn’t the best time to start chatting about eggnog . . . but if you’re anything like me, you’ll happily have a glass any time of year.

Although, well, maybe not in summer. Because . . . well, for obvious reasons.

But it’s still cold, we have snow on the ground, Christmas isn’t quite a distant memory — so why not whip up a baked treat calling forth the great flavors of the season?

Or, you know, just pin this recipe for later. It’s cool.

If you’ll allow me for just a moment, I’d like to toot my own horn — because I made scones. By myself. For the first time ever . . . and with my new Kitchen Aid.

My grandma and I share a love of the crumbly, delicious, buttery goodness that is a fresh-baked scone. We visit a local tea room every fall for her birthday, and the cap to our wonderful meal? Well, you guessed it.

Gram and I have often talked about making our own at home, but I’ve been intimidated. I’m not sure why, exactly; I mean, I love to bake, and I generally find that if you follow the directions in a recipe to a T, well . . . you’ll get pretty positive results.

Spence and I bought a half gallon of eggnog in December because ’twas the season, but I knew I couldn’t be left alone with that much fatty, awesomeness just taunting me from the fridge. Coming across a recipe for eggnog scones seemed like destiny, and I set to work on Christmas Eve.

I’ll admit it wasn’t looking good at first, friends. The dough from the bowl of the mixer (also, eh, had to learn to use the mixer) was sticky, clumpy, weird. Decidedly not scone-like. I couldn’t visualize how this wet mess was going to become a tender, flaky pastry, but . . .

It did.

Like a miracle.

A Christmas miracle.


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The trick? Pre-cutting the dough on the cookie sheet so you can deepen those triangle cuts later. Once I saw the whole thing coming together, I clapped my hands with glee . . . and was so, so incredibly proud. Like, more proud than I’ve ever been of a baked good in my life.

I shared a bunch with Gram to commemorate my accomplishment, then saved four to share with my husband and mom- and pop-in-law on Christmas Day with our coffee.

Whether you go with eggnog or another of the many fantastic varieties floating around online, I’d recommend giving scones a try.

You may just surprise yourself.


Glazed scones 1


Glazed eggnog scones

Recipe from Shugary Sweets

Ingredients:
For the scones:
1 1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
2 tsp baking powder
6 Tbsp unsalted butter, cubed, softened
1 large egg
1/4 cup plain Greek yogurt
1/4 cup eggnog
1 tsp rum extract
1/2 tsp nutmeg

For the glaze:
1 cup powdered sugar
2-3 Tbsp eggnog
1/4 tsp nutmeg


Directions:
1. For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Using the beater blade of an electric mixer, add in butter and mix until it resembles coarse crumbs.

2. Add in egg, greek yogurt, eggnog, rum extract and nutmeg. Combine completely.

3. On a large baking sheet with parchment paper, shape dough into a large rectangle using your hands. Dust hands and dough with flour to help with sticking.

4. Press your rectangle to 8 1/2 inch x 6 1/2 inch – 1/2inch thick. Using a pizza cutter, slice in half horizontally. Then cut it into thirds vertically (you will have 6 rectangles). Cut each rectangle in half to make 2 triangles. You will be left with a total of 12 triangles. Don’t separate them on the baking sheet yet.

5. Bake in a 350 degree oven for 25 minutes. Remove from oven and re-cut your triangles. Separate carefully and return to oven for an additional 10 minutes. Remove and cool completely before applying glaze.

6. For the glaze, whisk together sugar, eggnog and nutmeg. Add more/less eggnog for desired consistency. Spoon glaze over each scone and allow to set, about 20 minutes. Store in an airtight container for up to 5 days.


Baked scones 2


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Peanut butter paradise!

I can scarcely believe this myself, but I actually made peanut butter blossoms on Sunday! All by myself! From scratch. And I had to use a mixer! A real mixer, with moving pieces that could have potentially hurt me!

But they didn’t hurt me — everything went beautifully. They even artfully “cracked” the way they were supposed to when I pulled them from the oven. I did have a few terrifying moments of, “Oh my God, am I going to splatter dough all over myself?!” but those passed.

The recipe I used is here, and I’ll gently recap . . .

img_4790As with most cooking, I’m sure, I had to gather together my ingredients before I could start anything. I read and re-read the recipe a few times to make sure I had everything within grasp, then set about getting everything together. The peanut butter and shortening had to be combined first and, in a moment of sheer terror, I actually took out the hand mixer and held it for a few seconds in my hand. While I gathered the courage to turn that baby on, I set about unwrapping all of my Hershey kisses — hot cocoa flavor! And I may have stolen a few . . .

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And made a mess in the process . . .

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Once I felt confident enough to tackle the mixer and my peanut butter/shortening combo, I took a deep breath and went for it. Everything blended together pretty easily and I didn’t sully my borrowed apron!

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I mixed in the remaining wet ingredients — including brown and white sugar and vanilla extract — and, somehow, this all began to blend into something vaguely resembling dough. Adding in the flour, salt and baking soda and it really liked like dough. I was already feeling proud of myself!

I recruited my sister to help me roll up our peanut butter mixture into one-inch balls, then rolled them around in a bowl of sugar; that was probably my favorite part of the experience. Kate suggested we do sugar shots when we were finished, but I passed — for now.

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Once they were all rolled up and onto an ungreased baking sheet (two, actually — this made a ton of cookies!), the blossoms had to bake for about eight minutes. We could smell them after only five, so I watched them like a hawk! And rescued them just as a few were starting to brown a little too much around the edges.

After the sheets come out of the oven, the kisses have to go right into the center of the cookies. As the recipe warned me, they did “crack” — but that’s part of what gives them such a cool appearance! The chocolate started to melt immediately, and I carefully transferred them to separate plates to cool down. Our cooling racks were MIA.

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And then we just had to be patient! It wasn’t easy to do with the lovely peanut buttery aroma wafting all over the kitchen and living room . . . but I set about cleaning up the massive mess I’d made until they were ready. An entire sink-full of dishes later, I couldn’t take it anymore! And yes, they were quite delicious. I feel ridiculously excited that I pulled this off!

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