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!!
Debbie and I are having a virtual tea and I'm making these delicious scones that I found at the King Arthur website. These are crunchy on the outside and so tender on the inside. If you don't have eggnog, you could use milk and they'd still be delicious. The scones are delicious with the tea. Here's my adapted version.
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)
Topping
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. |
Brush the tops of the
scones with eggnog using a pastry brush, then sprinkle with the sparkling sugar.
Freeze, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425
F.
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
I am sharing this with:
