Eggnog Cinnamon Chip Scones Recipes

Steps:

• Place 3/4 cup butter into the freezer for 1 hour. Cut into cubes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl using a whisk. Cut in very cold cubed butter with a pastry blender or using your fingers until you get coarse crumbs.
• Create a well in the flour mixture; add buttermilk and stir gently until dough is just moistened. Fold in cinnamon chips.
• Turn dough out onto a lightly floured surface. Knead gently until dough is no longer sticky, 10 to 12 times, and divide in half. Pat or roll each portion gently into a 7-inch circle. Brush melted butter over circles. Sprinkle each with 1 tablespoon sugar. Cut each circle into 6 wedges. Separate and place scones on an ungreased baking sheet.
• Bake in the preheated oven until lightly browned, 10 to 13 minutes. Serve warm.

Steps:

• In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. , Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. , Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm.

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, salt, and nutmeg. Cut in the butter using a pastry cutter, 2 forks, or your clean fingers until coarse crumbs form. Stir in cup of eggnog until just moistened and fold in the cinnamon chips. Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky. Divide dough in half and roll out each half to about 3/4" thick. Cut out shapes with cookie cutter and set on a parchment paper or silpat-lined cookie sheet. Bake for 10-13 minutes or until lightly browned. Transfer scones to a wire rack to cool completely. While scones are baking, make the glaze: whisk together the powdered sugar, eggnog, corn syrup, nutmeg, and cinnamon until smooth. Transfer to a piping bag (or ziplog bag with the corner snipped off) and drizzle over the scones.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk flour, both sugars, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Cut in butter using the bread hook attachment of an electric mixer until mixture resembles coarse crumbs. Add buttermilk and vanilla, mixing just until dough is moistened; fold in cinnamon chips.
• Drop 1/4 cups of dough 2 inches apart onto a cookie sheet.
• Bake in the preheated oven until lightly browned, 15 to 17 minutes.