My bloggy buddy, Debbie, from mountainbreaths.blogspot.com/, and I both LOVE Bigelow's Eggnogg'n tea. We've been exchanging tea bags back and forth from Texas to New York and vice versa. The Eggnogg'n is our favorite for Winter time. It's like drinking eggnog in tea form. I love it so much that my dear hubby told me to order a case because it's a seasonal item and long gone from the local stores.
This adorable teapot was sent to me from Ohio from my sweet sister. She found it at a thrift store for $1.99 and it had never been used. Isn't it the prettiest teapot for a Wintry tea? The wooden slab is from Sur La Table, years ago. The pinecone votive holder is from Hobby Lobby.
I found four of these pinecone plates at our local Trade Days that is held once a month. The lady was asking .50 a plate and I asked if she'd take .25, and she said, "sure". I just love them with the teapot!!
Cinnamon Eggnog Scones
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg (I used freshly grated)
1/2 cup (1 stick) unsalted butter, cut into small cubes
1 cup cinnamon chips (King Arthur says 1-2 cups, but 2 cups would be too much)
1 large egg
1 teaspoon vanilla extract
1/4 t. rum extract (my addition), optional
3/4 cup cold eggnog (I used Silk all natural soy milk Seasonal Nog)
1 tablespoon eggnog
2 tablespoons sparkling white sugar
Combine the flour, sugar, salt, baking powder and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and mix on low speed until the mixture is crumbly and the butter pieces are roughly the size of peas (some may be slightly bigger or smaller, that's fine). Mix in the cinnamon chips.
In a medium measuring cup, whisk together the egg, vanilla extract, rum extract and eggnog. Add to the mixer bowl and beat on low speed just until the dry ingredients are moistened and the dough comes together - just don't over mix.
Transfer the dough to a lightly floured work surface. Divide it in half and shape each half into a circle that's roughly 6 inches in diameter and 3/4-inch thick. You can either slice each circle into 6 wedges, or use a 2 1/4-inch round cutter to cut 6 rounds from each (you'll have to re roll the scraps if you go this route). Transfer your scones to a parchment-lined baking sheet. If you've cut rounds, put them close together (about 1/2-inch between them). If you've cut wedges, leave them in the circular shape and just slightly pull them from the center to separate the edges about 1/2-inch.
|The pinecone mug is from Walgreens.|
Bake for 20 minutes, or until the scones are golden brown and feel firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack. Serve warm or at room temperature.
Makes 12 scones