Cinnamon-Eggnog Scones

I am in love with these scones - the combination of butter, cinnamon chips and eggnog flavors bring out heavenly aromas and flavors.   I dare you to not fall in love with these too!  These would make the perfect holiday breakfast or brunch offering.

 I followed the recipe from King Arthur Flour except I cut in half the cinnamon chips:

2 3/4 cups AP Flour
1/4 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into small cubes
1 cup cinnamon chips
1 large egg
1 tsp vanilla extract or 1/2 teaspoon eggnog flavor (King Arthur Flour)
3/4 cup cold eggnog

Topping:  1 Tablespoon eggnog, 2 Tablespoons sparkling white sugar or cinnamon sugar for sprinkling

In a large mixing bowl, whisk together the dry ingredients.  Work the butter into the flour - I used my fingers, you could use a food processor, until the mixture is crumbly.  Add and stir in the cinnamon chips.  In
another bowl whisk together the egg, flavoring and eggnog.  Add the liquid to the dry ingredients and stir until moistened and holds together.

After mixing in all ingredients as directed, transfer to a lightly floured surface and shape and roll the dough into a circle about 3/4" thick

Cut circle into 6-8 wedges

Transfer to a baking pan lined with parchment paper,  separating wedges slightly. Brush with eggnog and sprinkle with sparkling sugar or cinnamon sugar, I did 1/2 in the sparkling and 1/2 with cinnamon sugar - I couldn't decide, they were both delicious!  Then put in freezer for 20 minutes before baking.

Bake at 425 degrees till golden brown and baked all the way on edges (they should not look wet or unbaked)

 

Enjoy them warm and fall in love . . .they can be wrapped in saran wrap when cool and stored at room temp for a few days, rewarm for a few minutes in toaster before serving. 

 Recipe adapted from King Arthur Flour.

 

Cinnamon Chips available in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06

 

Enjoy!

Georgia Peach Bread

I like quick breads, like their title they are quick, easy and versatile.   Adding fruit to a dessert adds great flavor and a nutritional bonus.  When I saw a recent recipe for peach bread, it sounded so good, I compared it to other recipes and tweaked it a bit to provide lots of peach chunks, pecans, cinnamon flavor and a moist bread.  Here is the finished bread, I did add a little too much oil, by mistake and it is very moist, almost falling apart- delicious still, so the recommended oil is listed in this recipe:

                                            
4 Tablespoons unsalted butter (1/2 stick), room temperature
1/8 cup vegetable oil
3/4 cup sugar
1 egg
1 15 oz can peaches in light syrup, drained, diced into small pieces
1/2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1/2 cup finely chopped pecans
cinnamon and sugar for sprinkling

Cream sugar and butter and oil together until light and fluffy.  Add egg, mix thoroughly.  Add peaches and vanilla.  Add dry ingredients and nuts.  Stir until blended.  Pour into 1 5X9 loaf pan that has been sprayed with baking spray, sprinkle the top with a mixture of cinnamon sugar, I used 1 tsp sugar to 1/4 tsp cinnamon.
Bake at 325 for about 50-55 mins or until toothpick comes out clean.  Let cool a bit before removing from pan.

Enjoy!