The Times - Serving Waitsburg, Dayton and the Touchet Valley

When we were growing up, I remember making eggnog, or I guess our version of it. We would crack a raw egg into a glass, beat it with one of those small egg beaters that fit into a glass and one would have to work it up and down. I think one can find those in the antique stores. We would add vanilla and sugar, beat a little more, then add milk. Stirred it good and drank it for breakfast.

Eggnog that one buys is too sweet for me. I know some add rum to it but it's not for me. That being said, when I saw this recipe, I thought the added eggnog would make for a good flavored scone. I usually will glance thru a recipe to see if I have what's needed and I have all except the eggnog. I will buy a smallest amount I can find and what's left, I'm sure Joe will put in his coffee.

I didn't get a chance to make it this weekend but it goes on my "to do" list for maybe Christmas breakfast served with scrambled eggs and fruit.

INGREDIENTS:

2 c. all-purpose flour ½ tsp salt

½ c. cornmeal 1/3 c. butter chilled

1/3 c. white sugar ¾ c. craisins (dried cranberries)

1 Tbsp baking powder 2/3 c. eggnog

DIRECTIONS:

Preheat oven to 375 degrees. Lightly grease a baking sheet

Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut into the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a stick dough.

Turn the dough out onto a lightly floured surface, dip hands in flour and knead the dough about 10 times. Pat the dough into a disk about ½ inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 small disk. Place rounds about 2 inches apart on prepared baing sheet. Use up remaining dough by patting it into a small disk and cut again

Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

ICING: For the icing shown in the picture: 1 ½ tablespoon melted butter, 1 teaspoon corn syrup, ½ teaspoon run flavoring, ¾ cup powdered sugar and 2 tablespoons eggnog (more or less). The lady who shared this said she puts it into a baggy, snipped the corner off, and drizzled it over the scones.

MY NOTES: I like scones because they are much like a biscuit. Instead of cutting them into rounds, I will make a large circle and cut it into pie shapes. I have to smile at some of these directions that I copy. "Serve warm or at room temperature," that's a given I think, don't you?

And I won't add the frosting, but it does sound good.

ENJOY AND HAPPY THANKSGIVING.