Winter Wonders: Eggnog Scones

Wintertime is the best time to make my Eggnog Scones.  They are light, delicate and filled with the bold flavors of eggnog, cinnamon, nutmeg, and vanilla.  They bring you all the feels of winter and the holidays.

 

Eggnog Scones

If you love Eggnog then run to the store and grab some to bake with before they are gone until next year.  You HAVE TO make these scones!  Really, they are the BEST scones I think I've made.  They are really moist and light with the addition of sour cream, not too sweet, and have a texture that's not too crumbly.  And then there's the flavor...so warm and cozy with spices like nutmeg and cinnamon.  

Scones are a quickbread, a sweeter form of a Southern biscuit if you will.  I've been making biscuits and scones with my Mom since I was a little girl.  They are the perfect treat for a weekend breakfast or to enjoy with a cup of tea/coffee.  Making scones really are easy to do.  You can make them all in one bowl and either roll them out and cut circles, triangles, or just spoon drop the dough for a rustic  texture.  Don't be intimidated by them, as long as you are gentle with the dough they will come out beautifully.  They do take a little extra time from start to finish so I like to make them on the weekend when I'm not rushing.  Remember you can ask me any questions and I'll be here to held you get a beautiful tasty breakfast treat!

Enjoy! 

What Ingredients do I need?

• all purpose flour
• cinnamon
• nutmeg
• baking powder
• sugar
• butter
• eggnog
• egg
• sour cream
• vanilla
• Sparkling sugar (optional)

Substitutions and Variations

• Add some dried fruit to the scones.  You could add any dried fruit you like such as cherries or cranberries would come out nicely.  

• Add run extract instead of vanilla for a more drink like feel. 

• Sour cream - This make your scone very moist but you can substitute with heavy cream or Greek yogurt if you would like. 

Kitchen Tips and Notes

 

• Butter: The secret to the scone’s success is using cold, or even frozen unsalted butter.  Don't use margarine, you won't get the same flavor or texture as you will with real butter.   Cold butter  keeps the scones from spreading and losing their flaky & moist texture in the oven

• Forming scones 3 ways:

1. Dump the dough from the bowl straight on to a parchment lined baking pan. Using your hands form the dough in to a 5-6 inch circle. Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.

2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.

3. Place dough on a floured board and roll dough to 1/2" thickness. Cut out scones using a round or decorative biscuit/cookie cutter.

• Grating butter into the flour mixture is an easy way to start out with small bits of butter to work in to the flour, and less work in the end! Once you've grated the butter, you can cut in the butter using your fingers or a pastry cutter.

• Handling the dough: You don't want to handle the dough too much. Don't knead it, just gently pat out the dough in to a 1" thick circle with your hands.

• Use parchment paper on your baking sheet, which gives the bottoms a nice brown crust. Sprinkle sanding or sparkling sugar on the tops for an extra crunch and sweet bite.

• How to Store Scones:  Scones are best stored at room temperature and covered for 2-3 days. If you place them in a sealed plastic bag make sure to leave an opening otherwise your scones will become soggy.  To reheat cover with aluminum foil, and reheat in the oven at 350 degrees F. for 10 minutes.  Scones can also be frozen for up to 3 months.

More Eggnog Recipes

Eggnog French Toast

Pumpkin and Eggnog Swirl Muffins

Eggnog Pancakes with Cinnamon Syrup

Orange Eggnog Waffles

Eggnog Waffles

Eggnog Muffins

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Eggnog Scones

makes 6-8 scones

2 1/4 cups all purpose flour
1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1/3 cup sugar
1 stick cold butter, grated
1/3 cup eggnog (plus more for basting the tops)
1 egg, lightly beaten
1/4 cup sour cream
1/2 tsp vanilla
Sparkling sugar (optional)

Preheat the oven to 400ºF. 

In a large mixing bowl, combine the flour, salt, cinnamon, nutmeg, baking powder, and sugar.  Grate your cold butter and add that to the bowl.  Using your fingers or a pastry cutter you want to work the butter in to the flour just until small sizes of butter are dispersed throughout the flour.  You don't want any of the butter to clump any larger than pea size.  

In a measuring cup measure out your eggnog, then add in an egg, the sour cream, and vanilla. Whisk together with a fork, and pour in to the flour mixture.  Stir together until the dough is all moist.  It will look shaggy.  Use your hands to get the dough to come together.  Turn the dough out on to a floured cutting board or surface.  

Press the dough in to a 1 inch thick circle.  Cut into 6 or 8 triangles and place them on a parchment lined baking sheet about 1-2 inches apart.  Brush each scone with some eggnog and sprinkle on some sparkling sugar if using.  Bake for 20-25 minutes or until golden brown.

Remove from the oven and place on a wired rack to cool.  Serve.

Cornbread Panzanella Salad

Cornbread Panzanella Salad is a Southern spin on an traditional Tuscan salad.  The secret is in the cornbread croutons!

Cornbread Panzanella Salad

I love a good Panzanella Salad, but I wanted to change it up a bit and add a little "southerness" to the dish.  Cornbread has been a staple in my family since I was a child, and what better way to dress up this salad than to use cornbread instead of regular Italian bread.   To make the cornbread hold up and not crumble everywhere in the salad I toasted it and made a sort of cornbread crouton which comes out crispy  and stays intact in your salad.  You can either use homemade or a store bought version that's already made.  Make it easy on yourself!  

The other part is to use good tomatoes.  In the summer this isn't a problem but in winter I find that using cherry or grape tomatoes will give you the best flavor.  So you can still have your winter Cornbread Panzanella Salad and eat it too!

What Ingredients do I need?

• cornbread (homemade or store bought (already made)
• garlic 
• olive oil
• cherry or grape tomatoes
• English cucumber
• red onion
• fresh basil 

Substitutions and Variations

• In the summer use ripe Roma or vine ripened tomatoes for great flavor

• Bread is the main ingredient of this recipe.  To create variations of this salad switch out the type of bread used.  Try ciabatta, French, rustic Italian, Pumpernickel, and Sourdough are all good choices. 

• Add some veggies of your choice to the salad.

Kitchen Tips and Notes

• If using store bought cornbread try and purchase a round or square loaf.  They are easier to cut or break into chunks.  Cornbread muffins tend to crumble too much.

• Make sure to allow the bread croutons to cool once out of the oven before adding them to the salad.  Hot croutons will soak up all of your vinaigrette.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Cornbread Panzanella Salad

serves 6

2 cups of torn or cubed cornbread (1" pieces)

1 garlic clove, minced2 Tbsp. white wine vinegar
kosher salt & fresh ground black pepper
1/4 cup olive oil
3 pints cherry or grape tomatoes, halved
1 English cucumber, diced
1/4 small red onion, diced
1 handful of fresh basil leaves, rough chop

Preheat oven to 375 degrees.  On a backing sheet place the cornbread pieces in a single layer.  Bake 15-20 minutes or until golden and toasted.  (Toss the croutons halfway through)

Meanwhile in a small jar combine the garlic, vinegar, and a dash or salt & pepper.  Top the jar and shake to combine.  

Remove croutons and allow to cool while you are putting together the salad.  

In a large bowl combine the tomatoes, cucumbers, red onion, and basil.  Add the cooled croutons and mix all ingredients together.  Pour over the vinaigrette and toss until everything is coated.  Season with salt & pepper if desired.  Serve at room temperature.

Winter Warmers: Cherry Almond Scones

Cherry Almond Scones are bursting with dried cherries and almond flavor and make the perfect coffee-break treat!

 Cherry Almond Scones

You may think that bakery goods such as scones are intimidating to make but I'm here to tell you that they really are easy.  It's a similar method to making biscuits.  Once you try it and get the hang of being very gentle with the dough you won't look back and will baking up scones on a regular basis!

For this variation of scone I've used my Basic Scone Recipe and added some plump dried cherries and a little almond extract to the mix to create a scone that is comforting and perfect for a coffee break.  With only 9 pantry ingredients and a little time you can have the scones of your dreams.

Enjoy!

What Ingredients do I need?

• all-purpose flour
• salt
• sugar
• baking powder
• butter - unsalted please
• whole milk
• egg
• dried cherries
• almond extract - Watkins pure almond extract is a good one to use.

Substitutions and Variations

• I use dried fruit in these scones.  You could substitute for any other dried fruit you like such as cranberries, blueberries, apricots.  

• Milk - I use regular whole milk in my scone recipe.  You could substitute heavy cream for a richer flavor if you would like. 

• Cherries - You can use fresh, frozen, or canned cherries if you like.  Make sure they are pitted and you will need to pat them dry so they don't bleed too much in the dough.

• Almonds - adding some sliced or slivered almonds to the dough, and on the tops of the scones will add some crunch and extra almond flavor.   

Kitchen Tips and Notes

• Butter: The secret to the scone’s success is using cold, grated unsalted butter. Use the fine side of the grater and grate on a cutting board. You will want to spray the grater with non-stick spray before grating. Work fast so the butter stays cold. If you are working in a heated kitchen then you may want to transfer the butter to the freezer for a few minutes to firm up. Cold butter will keep the scones from spreading and losing their flaky & moist texture.

• Forming scones 3 ways:

1. Dump the dough from the bowl straight on to a parchment lined baking pan. Using your hands form the dough in to a 5-6 inch circle. Cut dough in to 6 triangle wedges, pulling apart about 1/2" so there is space when baking.

2. Scoop dough using a 1/3 measuring cup and drop on to a parchment lined baking sheet.

3. Place dough on a floured board and roll dough to 1/2" thickness. Cut out scones using a round or decorative biscuit/cookie cutter.

• Grating butter into the flour mixture is an easy way to start out with small bits of butter to work in to the flour, and less work in the end! Once you've grated the butter, you can cut in the butter using your fingers or a pastry cutter.

• Handling the dough: You don't want to handle the dough too much. Don't knead it, just gently pat out the dough in to a 1" thick circle with your hands.

• Use parchment paper on your baking sheet, which gives the bottoms a nice brown crust. Sprinkle sanding or sparkling sugar on the tops for an extra crunch and sweet bite.

• How to Store Scones:  Scones are best stored at room temperature and covered for 2-3 days. If you place them in a sealed plastic bag make sure to leave an opening otherwise your scones will become soggy.  To reheat cover with aluminum foil, and reheat in the oven at 350 degrees F. for 10 minutes.  Scones can also be frozen for up to 3 months.

Other Scones to try:

 Stollen Scones

 Apple Ginger Scones

 Strawberry Shortcake Scones

 Lemon Blueberry Scones

 Simple Chocolate Chip Scones

 Basic Scone Recipe

❉ HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook, and Pinterest for all of the latest updates.

Cherry Almond Scones 

Yield: 12 scones

3 cups all purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

3/4 cup butter (cold), unsalted

1/2 cup dried cherries

1 egg

1 cup whole milk

1 teaspoon almond extract

sanding sugar (optional)

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add in the dried cherries and stir to distribute.  Add the milk, egg, and almond extract and mix just until combined. 

Remove the dough to a generously floured work surface and knead just until it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter.  

Place the biscuits on a baking sheet.  Sprinkle tops with sanding sugar if using.  Bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Winter Warmers: Simple Banana Walnut Muffins

Simple Banana Walnut Muffins are moist and full of spice and earthy walnuts.  Steaming hot from the oven they are the perfect winter treat.

 

Simple Banana Walnut Muffins

During the winter months I find that I make muffins often....okay, like every week.  There is something comforting about having a hot muffins slathered in butter with your morning coffee, hot tea, or a glass of cold milk!  I just love all the cozy feels it gives.  Today we're making a classic, Banana Walnut Muffins.  When I hear that name it reminds me of two places, a bakery that was next to my office that made the best muffins, and Costco's giant banana walnut muffins.  This is a darn good muffin, but it is simple to pull together, and is made all in one bowl. (love that!)

The muffins come out moist and tender and are filled with earthy walnuts for crunch.  A great combination that's hard to beat.  This batch is a small batch of 6-8 muffins so it's a family friendly recipe.  Get your drink of choice ready because hot muffins are on the menu!

Enjoy!

What Ingredients do I need?

 

• fresh walnuts
• a ripe banana - you wants some brown spots on the banana peel
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt

 

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

 

More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Simple Banana Walnut Muffins

make 6-8 muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c walnuts, chopped

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the walnuts, leaving a few back to place on the tops of the muffins.

Using a scoop, add batter to the individual muffin tins.  Add the remaining walnuts on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

New Year's Day soup: Simple Pasta Fagioli

Let's start off the year right with a simple healthy Italian soup!  Pasta Fagioli can be made in one pot and uses pantry staples to bring you that winter comfort food we all crave.

 

Simple Pasta Fagioli

Happy 2024!  Starting off the year with good intentions to eat healthy?  That's always a goal of ours and I like to start off with a warm comforting soup.  Pasta Fagioli is a one pot soup that can be completed in under 30 minutes.  It is loaded with beans, pasta, and a thick tomato base.  This particular version doesn't have any meat in it although you can add pancetta if you like.  Serve it with some crusty bread and a salad for a complete meal.

The perfect comfy, cozy meal that healthy to boot!  Make this soup on the stovetop or in the Instant Pot like I've done today.  It will be one that the whole family will enjoy and you'll be coming back for more.

Enjoy!

What Ingredients do I need?

• olive oil
• 2 cans cannellini beans
• dried herbs (bay leaf, basil, parsley, and oregano)
• garlic
• yellow onion
• carrots
• red pepper flakes
• short pasta (small shells, macaroni or ditalini)
• low sodium chicken broth
• tomato sauce

Substitutions and Variations

• Canned beans make this soup easy but you can cook your own beans from dried it you choose.

• Substitute another white bean such as Navy Great Northern White beans.

• Any short or small pasta will work. Macaroni, orzo, or ditalini will all work well.  I used small shells because that was what I had on hand.

• Broth:  I used a low sodium chicken broth for flavor.  To make this vegetarian you can use a vegetable broth.

• Add meat:  you can sauté some pancetta or bacon with the carrots and onions if you like.

Kitchen Tips and Notes

Make sure to rinse your canned beans before adding them to the soup.

Carrots and onions:  I used my small food processor to chop my carrots and onion in to small minced/diced pieces.  This made prep time go quickly.  

Stovetop directions:  Sauté the onion and carrots, then add the beans, broth, water, tomato sauce and spices.  Bring to a boil and turn down to a simmer.  Allow to cook for 15 minutes.  Add in the pasta and cook 8-10 minutes then serve.

Instant Pot directions:  Add olive oil to an instant pot and turn on the sauté feature.  When hot add the carrots and onions and sauté a few minutes until slightly softened.  Add in all the rest of the ingredients including the pasta.  NOTE: add the tomato sauce last and do not stir after adding to avoid any "burn" messages while cooking.  Set the instant pot to cook 7-9 minutes then do a quick release and serve.

Another method is to cook the pasta separate from the soup and add some to a bowl and then add the soup over it.  This keeps the pasta from absorbing all the soup broth as it sits in the soup.  You can store any leftovers separately as well.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Simple Pasta Fagioli

serve 6-8 

2 tablespoons olive oil
1 cup minced or small diced onion
3 cloves garlic, minced
1 cup minced carrots
2 15 oz cans cannellini beans. drained and rinsed
15 oz can tomato sauce
1 bay leaf
1 teaspoon dried basil1/4 cup dried parsley
1 teaspoon dried oregano
1/2 teaspoon black pepper1/2 teaspoon salt
1/2 teaspoon red pepper flakes 4 cups low sodium chicken broth
2 cups water
1 heaping cup small pasta (about 5-6 oz)

For the Instant Pot:  Add olive oil to the pot and turn on the Sauté function and allow to heat.  Add onions and carrots and cook about 5 minutes until softened and the onion are starting to be translucent.  Add in the garlic and stir.  Hit the cancel feature to stop the cooking.  

Add in the pasta, beans, seasonings, water and broth to the pot. Pour the tomatoes on top. Do not stir it.

Cook on high pressure for 7-9 minutes and do a quick release once the soup has cooked.  Discard any bay leaves and serve.  Top with grated Parmesan if you like.

(see Kitchen Tips and Notes above for stovetop directions)