Egg Nog Scones



  • 3 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 3/4 cup Darigold Butter, cut into small pieces
  • 1 cup Darigold Egg Nog
  • 2 tablespoons Darigold Milk
  • Sugar


Combine flour, sugar, baking powder, baking soda, salt and nutmeg in large mixing bowl; mix well. Cut butter into flour mixture with pastry blender or two knives until mixture is the texture of cornmeal. Make a well in center of flour mixture; add egg nog. Stir with fork until dough comes away from the sides of the bowl. Gather dough and divide into 2 balls. Roll or pat one ball on floured surface to form a circle 1-inch thick. Cut into 8 pie-shaped pieces. Place on lightly greased baking sheet (a baking stone works well); brush with milk and sprinkle with sugar. Repeat with remaining ball. Bake at 425°F. 10 - 12 minutes or until tops are lightly browned. Serve warm with butter.


Makes 16 scones.


Variation: Add 1/2 cup dried cranberries and 1 teaspoon grated orange peel or 1/2 cup mini-chocolate chips to dough before dividing into wedges. Bake as above.