Tall and fluffy bakes laced with the beloved holiday flavor of eggnog are perfectly enhanced by sumptuous Cranberry-Orange Curd.
Eggnog Scones with Cranberry-Orange Curd
Makes approximately 10
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter, cubed
- 1 cup plus 1 tablespoon eggnog*, divided
- Cranberry-Orange Curd (recipe follows)
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, nutmeg, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Add 1 cup eggnog to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more eggnog, 1 tablespoon at a time, until it does.)
- Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half until smooth, 3 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet. Freeze until firm, approximately 10 minutes.
- Brush tops of scones with remaining 1 tablespoon eggnog.
- Bake scones until edges are golden brown, 20 to 25 minutes. Serve warm or at room temperature.
Notes
*We used Southern Comfort Traditional Egg Nog.
RECOMMENDED CONDIMENTS:
Clotted cream
Cranberry-Orange Curd (recipe follows)
RECOMMENDED CONDIMENTS:
Clotted cream
Cranberry-Orange Curd (recipe follows)
Cranberry-Orange Curd
Makes approximately 1½ cups
Ingredients
- 10 ounces fresh or frozen thawed cranberries
- ⅓ plus ¼ cup granulated sugar, divided
- 2 teaspoons lightly packed fresh orange zest, divided
- 2 tablespoons fresh orange juice
- 3 egg yolks, room temperature
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, cubed and softened
- Garnish: sliced fresh cranberries
Instructions
- Place a fine-mesh sieve over a medium heatproof bowl.
- In a medium saucepan, combine cranberries, ⅓ cup sugar, and 1 teaspoon orange zest over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium; cook until cranberries begin to burst and mixture thickens, approximately 3 minutes, stirring frequently and mashing berries. Strain cranberry mixture into prepared sieve and bowl, pushing as much through as possible and discarding any solids left in sieve.
- Place another fine-mesh sieve over another medium heatproof bowl.
- In a third medium heatproof bowl, whisk together orange juice, egg yolks, salt, remaining ¼ cup sugar, remaining 1 teaspoon orange zest, and cranberry mixture until well combined. Place bowl over a pot of simmering water on medium-low heat. Cook, stirring constantly, until curd thickens, can coat the back of a spoon, and an instant-read thermometer registers 170° to 180°, 10 to 15 minutes (do not overcook).
- Press curd through second prepared sieve, discarding solids. Gradually stir in butter, 1 to 2 cubes at a time, until melted and incorporated. Cover curd with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming.
- Refrigerate until cold and set, at least 2 hours. Use within a week.
- Garnish with sliced cranberries, if desired.
