Eggnog Scones

3 cups unbleached flour
1 Tbsp baking powder
1/2 tsp salt
1/3 cup sugar
1 stick butter
2 eggs
1/2 tsp vanilla extract
1/2 cup eggnog

For the topping:
2 Tbsp eggnog
2 tsp granulated sugar

Preheat the oven to 425 degrees. In a large mixing bowl, mix together the flour, baking powder, salt, and sugar.

Cut the butter into tablespoon-sized pieces and incorporate it into the dry ingredients. In another large bowl, whisk together the eggs, vanilla, and eggnog. Whisk the wet ingredients into the dry ingredients.


Turn the dough out on to a floured surface and knead to combine.

If you’re not using a scone pan, separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. If you are using a scone pan, spray it lightly with cooking spray. Divide the dough into equal pieces and press them into the pan. Brush with the eggnog and then sprinkle with the granulated sugar.

Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove them to a wire rack to cool.