Yep, it’s definitely the holiday season. Evidence of the fact that I’m already gearing up to get myself in the kitchen and bake like mad. Sadly, I’ve been avoiding dairy for a couple of months now, but that just means I’m living vicariously through those I force my scones upon.
It’s both nice and annoying that Little Man also wants to “help” in the kitchen. This mostly includes him trying to stick his finger into the flour and taste it, then repeat that. (Note to self: giving him a small measuring cup with a bit of sugar in it is the perfect distraction.) But it’s nice that he’s not off doing something he shouldn’t be doing, like terrorizing the dog and cats or beating on the fish tank–you know, two-year-old things.
So I have a different eggnog scone recipe that I had intended upon making for the Alaska State Troopers (who, among others, have volunteered to be guinea pigs for my scone recipes), but wouldn’t you know it, I can’t find cinnamon chips in Fairbanks. Big surprise. *rolls eyes* They’re never around when you need them.
Instead of cinnamon chips then, I decided I had to throw something else in. Sure, I could have left them as just pumpkin eggnog scones, but what fun would that be? Especially when I can put all of the Troopers into a sugar coma for the rest of the day with Pumpkin Eggnog Butterscotch Scones? Exactly.
And I have to say, my test batch turned out pretty good, although I regret not cutting them into more manageable sizes–unbaked they looked perfectly sized, but while baking they ballooned up quite a bit, and although they are still quite tasty, I hope no one blames me if they can’t finish their scone!
Yield: 16 small scones
Time: about 30 minutes
2-3/4 cups all purpose flour
6 tablespoons unsalted butter, chopped and chilled
1 tablespoon baking powder
1/2 tsp ground nutmeg
1 tsp ground cinnamon
3/4 tsp table salt
scant 1/4 cup sugar (optional, depending on how sweet you like your scones; they’re probably sweet enough with just the butterscotch chips!)
3/4 to 1 cup butterscotch chips
3/4 to 1-1/2 cups cold eggnog (plus more for brushing)
- Preheat the oven to 425F. (If you choose to freeze your scones in Step 7 for 30 minutes, then don’t preheat the oven until Step 7.)
- Combine all the dry ingredients but the butterscotch chips. Whisk flour, cinnamon, nutmeg, baking powder, salt, and sugar together.
- Add the chopped, chilled butter and work in with a pastry blender.
- Add the butterscotch chips, and stir to combine with a wooden spoon.
- In another, medium-sized bowl, combine the pumpkin and 1/2 cup eggnog. Whisk well and add to the dry mixture. Mix until the dough just comes together.
- Pat into a log about 1/2-inch in height and cut into 16 small scones.
- (optional) Freeze 30 minutes.
- Bake approximately 15-25 minutes or until deep golden on top. (Depending on size and whether or not you froze/refrigerated these scones, the baking time will vary greatly.)