Since there was Cranberry Orange Curd on Monday, it seemed only appropriate to bring you scones today. My favorite type of scone to make is a cream scone. The cream combined with a light hand when mixing, make for the most tender and light crumbed scones ever. I’m sort of obsessed with them, they’re my go-to scone variety. My love of them is well documented with these molasses, blueberry almond, and coconut chocolate chip versions. This latest incarnation has a bit of eggnog mixed in with the heavy cream, because #christmas.
In addition to the eggnog, there’s also some grated nutmeg to punch up the nog flavor and heady almond extract for fun (clearly my idea of fun is really exciting, guys). Since I’m a sucker for texture, there are toasty flakes of almond in the dough and scattered across the top of each scone, plus a sprinkle of raw sugar for extra crunch. It goes without saying that these scones are absolutely lovely with the sweet, tart cranberry orange curd. They would be just as delicious with a swipe of butter or traditional lemon curd…but it is the holidays so, go ahead and treat yourself and make some cranberry orange curd to slather on a batch of these scones
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- ¼ teaspoon grated nutmeg
- 4 tablespoons cold, unsalted butter cut into cubes
- ½ cup sliced almonds, divided
- ¾ cup heavy cream
- ¼ cup eggnog
- ½ teaspoon almond extract
- for the top:
- 1 egg
- 1 tablespoon eggnog
- grated nutmeg and raw sugar
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- In a mixing bowl whisk together the flour, baking powder, sugar, salt, and nutmeg. Using your fingers or a pastry blender, pinch in the butter until there are bits of butter throughout and the mixture resembles a coarse meal. Toss in ¼ cup of the sliced almonds. Pour in the cream, eggnog, and almond extract and gently fold to create a dough–the dough will be a bit wet, but not as wet as a muffin batter. Don’t be tempted to overmix. Pat the dough out, about 1 inch thick, onto a floured surface and cut out scones using a 2-inch round cutter. Gather the scraps and gently pat out and cut out the remaining scones. Alternatively, pat the dough out into a circle and cut into wedges.
- Whisk the egg with the 1 tablespoon of eggnog. Brush the tops of the scones with the egg mixture, sprinkle with almonds, a grating of nutmeg, and sugar. Bake on the prepared baking sheet in the center of the preheated oven for 15 minutes or until the tops of the scones are just golden. Remove from the oven and cool at least 10 minutes before serving.