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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I keep a supply of scones in my freezer to pull out and glaze for drop-in holiday guests. They taste great alongside coffee or hot chocolate.Joan Pecsek, Chesapeake, Virginia Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons cold butter |
1 cup eggnog |
1 cup chopped pecans |
1/2 cup red candied cherries, quartered |
1/2 cup green candied cherries, quartered |
glaze: |
1/2 cup confectioners' sugar |
1 teaspoon rum extract |
4 to 5 teaspoons heavy whipping cream |
Directions:
1. In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries.
2. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate.
3. Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm. Yield: 1 dozen.
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