Eggnog Cinnamon-chip scones

This is Maryam's scone recipe, and if any of you know her all her recipes are ALWAYS delicious!


2 3/4 cups flour

1/4 cup sugar

3/4 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon freshly ground nutmeg

1/2 cup butter, cut into small cubes

2 cups cinnamon chips

1 egg

1/2 teaspoon vanilla extract

1/4 teaspoon rum extract

3/4 cup cold eggnog

Sprinkle Topping

2 tablespoons eggnog

2 tablespoons raw turbinado sugar (or cinnamon-sugar works)

Eggnog & Browned Butter Glaze

4 tablespoons butter

¾ cup powdered sugar

Eggnog, to thin mixture

Rum extract (optional)

· In a large mixing bowl, whisk together all the dry ingredients.

· Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the cinnamon chips.

· In a separate mixing bowl, whisk together the egg, vanilla, rum extract, and eggnog.

· Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

· Transfer the dough to a lightly floured work surface; a Silpat mat works well here.

· Divide the dough in half; each half will weigh about 18 ounces. Roll and pat each half into a 6 1/2" circle about 3/4" thick.

· Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Alternately, use a 2 1/4" round cutter to cut each circle into 6 to 8 rounds, gathering, re-rolling, and cutting the scraps.

· If you've made wedges, transfer the circle of wedges to a lightly greased or parchment-lined baking sheet. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

· If you've made rounds, transfer the rounds to the prepared baking sheet, placing them close together; leave about 1/2" between them.

· Brush each scone with some eggnog, and sprinkle with turbinado sugar (or cinnamon-sugar).

· For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. (30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier.) While the scones are chilling, preheat the oven to 425°F.

· Bake the scones for about 20 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked.

· While scones are baking, make the glaze: heat butter in a small saucepan until it melts, then continue cooking until the butter browns. Immediately add powdered sugar until mixture is thick (add more powdered sugar if necessary). Add eggnog, one tablespoon at a time, until mixture is smooth and spreadable. If desired, add a dash of rum extract.

· Remove the scones from the oven, and cool briefly on the pan. Glaze the scones, using a fork to drizzle the glaze across the tops.

Serve scones warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days.