The Dallas icepocolypse forced us to stay inside for an entire 3 day weekend – and then some.
One of my besties joked that it took an act of God to finally get me to stay home and unpack.
That’s no joke. She knows me too well.
But unpack we did, and my kitchen and all my baking lovelies found a proper spot – and that meant I was back in my happy place. It’s been months since I’ve been able to bake!
Sunday morning I couldn’t wait to make something, anything, so I whipped up some scones. I couldn’t find my usual recipe (still in a box somewhere) but I didn’t let that small detail stop me. I made this one up from one part necessity and one part available ingredients. They turned out yummy, and are Princess Cupcake approved – that’s saying a lot since she is NOT interested in scones at Starbucks or anywhere else for that matter thank you very much.
Cranberry Eggnog Scones
What you need:
- 2 cups self-rising flour
- 1 cup sugar
- 1/4 cup cold butter
- 2 beaten eggs
- 1/3 cup eggnog
- 1/2ish teaspoon cinnamon
- 1 bag of dried cranberries
What you do:
Preheat the oven to 400
Mix flour and sugar and cinnamon together
Cut in cold butter with pastry blender or a knife or two, until it is little bitty
In a separate bowl, beat the egg and eggnog.
Make a well in the center of the dry ingredients
and pour your eggy mixture and cranberries in.
Stir just until moist. Don’t over mix.
Dump your dough out onto a floured surface and smash to 1/3 inch thick.
Use a glass or round cookie cutter to make circles.
Put circles onto parchment covered cookie sheet (or lightly grease it). I used a silpat.
Bake for 13 – 15 minutes, until lightly browned.
Pour yourself a hot cup of coffee in your new favorite mug that your oldest friend just brought you from Utah and ENJOY.
Maybe it was the cabin fever, but we all thought these turned out delicious. I will modify it slightly when I make it again by adding a dash of eggnog extract and replacing the cinnamon with nutmeg (we were out).
0 Comments