Egg nog is simply a frothy drink made from milk or cream, sugar, eggs, and spices (usually nutmeg). It's very popular at the holidays in the United States and Canada and admittedly, has snuck into the Thanksgiving feast, as well. Some believe it developed from a medieval English drink called posset, which is a beverage made with hot milk. Also, the word nog is thought to come from middle English, meaning a small carved, wooden mug used to hold alcohol. The version we enjoy today, though, probably came from the early colonists to America, who mixed up a drink with rum and called it "egg & grog"...later shortened to egg nog.
My dad's addition to the cream and egg mixture was brandy, rum, and bourbon; it made for a very "happy" drink reserved for adults only. I remember my first Christmas Eve, after getting married, trying a punch glass of his concoction and after one sip, I was definitely loopy!! So, I reserve egg nog for baking and leave the drinking to the grown ups:-D
Cranberry~Egg Nog Scones
4 cups King Arthur all-purpose flour
1/3 + 1 T granulated sugar
2 T baking powder
1/2 tsp. Kosher salt
1/2 cup (1 stick) cold butter
1 large egg, lightly beaten + egg nog to measure 1 3/4 cups liquid
1 cup dried cranberries
1 large egg
1 T egg nog
1 cup confectioners' sugar
1 T light Karo syrup
1 tsp. vanilla extract
1 T hot water
freshly ground nutmeg
Preheat oven to 375F-degrees. Line a large baking sheet with parchment paper and set aside.
In a bowl of a stand mixer, using the paddle attachment, measure all the dry ingredients and the cranberries and mix to combine. It's important to use cold butter, so either grate it or as I did today, used a cheese slicer.
|Set cheese slicer on 1/8-inch setting and slice across the butter.|
After the dough comes together, stop the machine and transfer to a floured bread board. Lightly knead dough, then use a rolling pin to roll dough to 1-inch thickness.
You can free-hand cut the scones or use your favorite biscuit cutter (dipped in flour). I decided to do an oval today; such a pretty shape. Make sure you just press down and pull up with the cutter--don't twist! It's the secret to allowing the scones (or biscuits) to raise properly.
Place the scones on the baking sheet, re-rolling the scrapes--I ended up with 12 scones.
Brush tops with the egg wash and if desired, you can sprinkle the tops with coarse sanding sugar. I wanted to glaze mine, so I didn't use sugar.
Bake about 15 to 17 minutes, rotating the pan half-way through the baking time to ensure even browning.
Allow to cool about 10 minutes, then transfer to a rack to glaze.
Finally, grate some fresh nutmeg on top and serve warm with a cuppa tea, coffee, cocoa.
The flavor and richness of the scones was perfect on this rainy, chilly day; a great way to start the morning or have with your afternoon tea. They may even make an appearance on Thanksgiving morn to have a quick bite before the baking marathon begins:-D Enjoy!