In a large mixing bowl, combine the flour, salt, baking powder, nutmeg, and sugar (I used 1 Tbsp, but you can increase it if you’d like).
Cut the butter into small pieces, add it to the dry ingredients and cut in the butter with your hands or a pastry blender until only pea sized pieces of butter remain.
In a separate bowl combine the Silk Nog, egg, sour cream, and vanilla extract. Whisk together with a fork.
Pour the wet ingredients over the dry ingredients and mix with your hands or a spatula until a dough forms. Add another Tbsp of Silk Nog if the mixture appears too dry (mine did).
Shape the dough into a circle about 1” high on a floured surface, then cut into 8 pieces. Brush the tops of the scones with more Silk Nog, then sprinkle with coarse sugar and additional nutmeg.
Place the scones on a half sheet baking pan lined with a Silpat or parchment paper and bake for 18-23 minutes until they are golden. If you're going to glaze the scones, allow them to fully cool.
For the glaze: In a small bowl, mix together the powdered sugar, Silk Nog, and vanilla extract until smooth. Drizzle generously over the scones. Dust with nutmeg. Store the scones in an air tight container.
Homemade eggnog is easy and quick to make if you can't get to the market, and you can use the blender method since you'll be baking the egg yolks. Just combine all the eggnog ingredients in a blender, pulse a few times, and you're ready to roll!
Amount Per Serving (1 scone)
* Percent daily values are based on a 2,000 cal per day diet.
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Eggnog Scones https://www.scotchandscones.com/eggnog-scones/ December 29, 2017