Leftover eggnog? Use it in place of buttermilk or cream in a batch of buttery scones.
2 cups flour (AP or white whole wheat both work well)
2.5 t baking powder
1/2 t cinnamon
1/2 t salt
1/2 cup cold butter, chopped into small pieces
4 T maple syrup
1/2 cup plus 1T eggnog
3/4 cup chopped pecans
2 T ginger syrup
Add the flour, baking powder, cinnamon and salt to your food processer and pulse a couple of times.
Add the chopped butter and pluse until it has mostly mixed in.
Pour in the maple syrup and the eggnog then whizz until it looks like it might be forming a rough dough.
Finally, add the pecans and pluse a few times before turning the dough out onto a floured counter.
Knead a few times and form into a large ball. If you want to make 8 larger scones, flatten the ball into a disc about an inch thick and 8 inches across, then cut across to form 8 triangles. If you want to make smaller scones, separate the dough into 2 halves, then make each into a 5" disc and cut into 6 triangles.
Place the scones about a half inch apart on a baking sheet and place in the fridge or freezer for about 15 minutes.
Preheat oven to 425.
Before popping the scones into the oven, mix 1T eggnog with 1T ginger syrup and brush over the tops of the scones.
Bake for about 15 - 18 minutes for the smaller scones, and 18 - 23 for the larger ones.
Place on a cooling rack once out of the oven, and brush the tops with more ginger syrup for an extra tasty top.