Quick and Easy to Make!

Eggnog Scones with Kleinpeter Dairy Eggnog

Ingredients:

• 2 & 1/4 cups flour
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/3 cup sugar
• 1 stick butter, cold and cut into pieces
• 1/3 cup Kleinpeter Eggnog
• 1 egg
• 1/4 cup sour cream
• 1/2 tsp vanilla bean paste or vanilla extract

Eggnog Glaze

• 1 cup powdered sugar
• 2 tbsp Silk Kleinpeter Eggnog
• 1/2 tsp vanilla bean paste or vanilla extract
• Cinnamon, for dusting

Directions:

Eggnog Scones

1. Preheat the oven to 400ºF.
2. In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, and sugar.
3. Cut the butter into smaller 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.
4. In a separate bowl combine the Kleinpeter Eggnog, egg, sour cream, and vanilla bean paste/vanilla extract. Whisk together with a fork.
5. Pour the wet ingredients over the dry ingredients and mix with your hands or a spatula until a dough forms.
6. Transfer the dough to a baking sheet lined with a silicone baking mat or parchment paper and shape the dough into a circle about 1 inch thick.
7. Use a pizza cutter to slice the dough into 8 sections.
8. Bake for 15 minutes. Then re-cut the scones using the pizza cutter, pull them apart on the baking sheet and bake for 5-10 additional minutes until they are golden.
9. Allow them to cool before adding the glaze.

Eggnog Glaze

1. In a small bowl, mix together the powdered sugar, Kleinpeter Eggnog, and vanilla paste until smooth. Drizzle generously over the scones. Dust with cinnamon. Store the scones in an air tight container.