Eggnog Scones Recipe

Preparation

Eggnog Custard

1. Whisk eggs, yolks, 1/2 cup of sugar and salt in a heavy 3 or 4 quart pan. Stir in milk, one-half cup at a time, blending well.
2. Heat mixture slowly over lowest flame possible, stirring occasionally until it is a custard consistency and coats the back of a spoon (or reads 160 degrees on a candy thermometer).
3. Pour custard through sieve into a large bowl and stir in vanilla and grated nutmeg.
4. Cover with plastic wrap and refrigerate until well chilled, at least two hours or up to three days.

Eggnog Scones

1. Preheat the oven to 425°F.
2. In a large mixing bowl, mix together all of the dry ingredients.
3. Using a pastry blender or food processor work in the grated frozen butter.
4. In a separate bowl, whisk together egg, vanilla and eggnog custard.
5. Add the wet ingredients to the dry ingredients and stir just until combined.
6. Transfer the dough to a lightly floured work surface. Roll out the dough into a 12 by 4 inch rectangle.
7. Using a sharp, floured knife cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form two triangles and transfer to parchment-lined baking sheet.
8. Place the pan of scones in the freezer for 30 minutes, uncovered.
9. Remove from freezer and brush tops of scones with eggnog custard and sprinkle with sugar. Bake for 25 minutes or until golden brown.