Why put eggs in scones?

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour . Unsalted butter - Has to be cold to create flaky layers within the scone.

Does baking soda make scones rise?

For instance, baking soda (sodium bicarbonate) forms carbon dioxide gas when heated, which helps baked goods rise . However, without an acid to neutralize it, baking soda can leave an unpleasant alkaline flavour (a soapy taste) and not yield the best results. Have you had scones from a bakery that tasted like this?

What to avoid when making scones?

5 Mistakes to Avoid When Baking Scones Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ... Only using all-purpose flour. ... Overmixing the dough. ... Not chilling the dough before baking. ... Baking them ahead of time. May 1, 2019

What is the best flour for scones?

The secret is using cake flour instead of all-purpose flour. It's lower in protein and makes for ultra-tender scones. If you don't have any on hand, you can easily make your own using all-purpose flour and cornstarch (see the FAQs below).

Should you chill scone dough before baking?

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How long should you rest scones before baking?

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

What makes scones rise best?

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray . This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

What can I use instead of egg in scones?

For one egg, mix 3 tbsp chickpea flour + 3 tbsp water (or non-dairy milk) until thick and creamy. This option works both as a binder and leavener and it's a great natural egg replacer for baked goods such as scones, cookies and biscotti.

Why do we add egg to dough?

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Why add egg to dough?

Egg has protein, fat, water and while the fat and water soften the crumb, the protein helps with strengthening the gluten and capturing more CO2. Eggs are also helping with leavening the dough which adds to the rise . Doughs that have more egg usually rise more, so go ahead and play around a bit!

Cinnamon Eggnog Scones Recipe - Creations by Kara (2024)

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Eggnog Scones – these soft and lightly spiced scones are loaded with cinnamon chips, and drizzled with eggnog glaze. Perfect scones for the holidays!

I just love making baked goods this time of year. Not only do quick breads and cookies warm up the kitchen and fill the house with lovely aromas, they bring smiles to all my family and friends who get to try them!

Eggnog has made its appearance on grocery store shelves, and for me that means baking with eggnog. That’s right. I don’t like to drink eggnog, but I sure do like to cook with it!

One of my very favorite recipes featuring eggnog is my Cranberry Eggnog Bread. That stuff is divine! I decided to experiment with one of my scone recipes, and Eggnog Cinnamon Scones were the yummy results.

These scones are nice and tender and full of yummy cinnamon chips. The nutmeg boosts the eggnog flavor, so don’t leave it out. Unless you hate eggnog. In which case you probably shouldn’t be making these in the first place. 😉

HOW TO MAKE EGGNOG SCONES

Ingredients needed:

all purpose flour (I used unbleached, but that’s a matter of preference.)
sugar (regular granulated white sugar)
salt
baking powder
ground nutmeg
ground cinnamon
butter (It needs to be very cold.)
cinnamon chips (sometimes only available seasonally, but you can find them online)
egg
vanilla extract
eggnog (commercially prepared, found on the refrigerated dairy isle)
milk
powdered sugar

First up you are going to whisk together your dry ingredients in a large bowl. Next you need to add your butter. I like to grate mine in, but you can also use a pastry blender if you prefer. When the butter is in pieces about the size of peas, stir in the cinnamon chips.

In a small bowl, whisk together the egg, vanilla, and eggnog. Gently stir into the dry ingredients till flour is just moistened. Knead gently till the dough comes together into a ball.

Divide dough in half. Press each half into a circle about 3/4 inch thick. Each circle should be about 6 1/2″ across. Cut each circle into 6 wedges. Place on lightly greased cookie sheets about an inch apart. Brush each scone with milk.

How to store leftover scones:

If you happen to have any scones left, they will last for 2-3 days at room temperature if stored in an airtight container or wrapped in plastic wrap. They also freeze well.

I like to freeze mine in heavy duty ziplock freezer bags. They last for 3-4 months in the freezer. Just zap them in the microwave for about 30 seconds for a yummy breakfast treat or snack. Delish!

PRO TIPS:

-Make sure your butter is cold for the flakiest scones.

-Eggnog tends to stick to the measuring cup, so scrape it out with a rubber spatula. You need all of it or your dough will be dry and hard to press together.

-Use a light touch when making biscuits and scones. Too much mixing leads to a final product that is tough instead of soft.

-To get pretty, even drizzle lines, pour the glaze into a small ziplock bag. Snip the corner and drizzle onto the scones. Much easier to control than using a spoon or fork!

VARIATIONS:

-Instead of drizzling with glaze, sprinkle the scones with cinnamon sugar instead. After brushing the tops of the unbaked scones with milk, sprinkle with a mixture of 2 Tbsp sugar + 1 tsp cinnamon.

-If you can’t find cinnamon baking chips, you can try substituting butterscotch or caramel flavored baking chips instead.

-Use craisins or dried cherries in place of the cinnamon chips.

We love these scones best served warm, but they are still tasty at room temperature. Of course they are perfect with a cup of coffee or hot chocolate, but if you really love eggnog, try them with a glass of eggnog!

MORE RECIPES FEATURING EGGNOG:

Eggnog Quick Bread with Crumb Topping
Caramel Eggnog Sauce
Eggnog Bundt Cake
No Bake Eggnog Cheesecake

MORE CHRISTMAS RECIPES: