Eggnog and jam scones
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 8 pcs.
Complexity: easily
Quantity: 8 pcs.
These scones are baked as one large cake, then cut into individual pieces that can be stored in an airtight container for up to three days. They are made with a dough mixed with eggnog, a spiced Christmas drink. The dough is soft and sticky. Divide it in half and arrange it in two layers in a pie pan, spreading them with redcurrant confit. Before baking, brush the entire surface with eggnog and sprinkle with flaked almonds and sugar to create a fragrant, crispy crust.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 tbsp. eggnog + extra for lubrication
- 1 large egg
- 2 cups premium flour + extra for work
- 2 tbsp sugar + extra for topping
- 1 tbsp baking powder
- 1 teaspoon freshly grated nutmeg
- 0.5 tsp salt
- 6 tablespoons chilled unsalted butter, cut into 12 pieces
- 1/3 cup redcurrant jam
- 2 tablespoons chopped almonds
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Recipes with similar ingredients: eggnog, eggs, premium flour, sugar, baking powder, nutmeg, butter, currant jam, almond, confiture
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Whisk the eggnog and egg in a small bowl. In a large bowl, combine the flour, sugar, baking powder, nutmeg, and salt. Mix in the butter with your fingers until it forms pea-sized pieces. Fold in the egg mixture and knead into a soft dough.
- Line a baking sheet with parchment paper. Divide the dough in half. Dust your hands with flour, place one piece of dough on the prepared baking sheet, and shape it into a circle 18 cm in diameter. Top with the jam and carefully spread it almost to the edges. Place the second piece of dough on a lightly floured sheet of parchment paper, shape it into a circle 18 cm in diameter, and invert it onto the jam layer; remove the parchment. Lightly press the edges of the dough together.
- Using a knife, score the surface of the cake, dividing it into 8 pieces. Brush with eggnog and sprinkle with sugar and almonds. Bake until golden brown, about 25 minutes. Let cool slightly. Cut the scones into pieces along the scored lines. Serve the scones warm or at room temperature.
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