These Strawberry Eggnog Scones are soft, crumbly and sweet with lots of strawberry goodness!
Can you believe I have made scones only a hand full of times? I am not sure why that is, because I do love them. They are so good in the morning with coffee or an afternoon snack with a big tall glass of milk.
To be honest this recipe came about by accident.
One morning I was longing for something other than plain cereal for breakfast. I found in my fridge some strawberries, well some were past their prime, but there were a few left I could use. I really wanted to make some scones. I had everything but the cream or milk. What I did have in the fridge is Eggnog. Eggnog kind of looked like cream in the sense that it was a liquid just like cream. Except it really wasn’t. That was perfectly fine with me. I was going to try it anyway. I am so glad I did because now I have a new recipe I can use.
I love and adore Eggnog. I could drink it with or without booze. The problem with eggnog though, is that is is a seasonal thing. I am happy tI cant enjoy Eggnog year round becaue I drank Eggnog all the time then I would get tired of it. It is kind of like when Starbucks does the Pumpkin Spice. They certainly don’t have it after the New Year.
But I digress, where was I?
Oh yeah, scones and eggnog, my new favorite combination. Soon to be yours too hopefully. Sometimes you cant find eggnog.
No worries though, if you find this recipe and realize you cant get Eggnog, just use cream or milk in its place.
Strawberry Eggnog Scones
Ingredients:
2 cups all purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter diced
1/4 cup eggnog
4 ounces strawberries
1/2 cup confectioner sugar
1 teaspoon vanilla paste
1 tablespoon water
Directions:
Preheat oven to 400 degrees
Spray baking sheet with cooking spray and set aside.
In a medium bowl combine flour, sugar, baking soda and salt. Cut in butter using a pastry knife or hour hands. It should resemble sand when you are finished. Add the eggnog and strawberries. Mind until moistened
Turn the dough out onto a prepared surface sprinkled with flour. Form dough into a rough 8 inch disk. With a sharp knife cut into wedges. Transfer to baking sheet and bake for 25 minutes.
Combine sugar vanilla and water. Drizzle glaze over warm scones. Serve warm or at room temperature.
Peace be with you,
Veronica
