…But far too much to drink! Delightful as it is to open up the fridge and see a fully stocked shelf of nothing but vegan nog, it’s simply too much for one person to polish off alone, obsessed with the seasonal beverage or not. After a couple of egg-nog-creams (Inspired by the traditional egg cream: Equal parts nog and seltzer water, plus a splash of vanilla) and then numerous ginger-nog milkshakes (Plop 2 scoops of vanilla ice cream into a blender, pour in nog to cover, add ground ginger to taste and blend. Add an extra flourish of whipped coconut creme and finely chopped crystallized ginger on top if desired), I’ve hardly begun to make a dent in that stockpile. Time to get serious and turn on the oven.
Lightly sweetened breakfast biscuits with an extra measure of holiday cheer, scones are not only an excellent way of using up some extra nog, but are also ideal for harried bakers who must soon accommodate hungry family members for Christmas breakfasts and brunches. A fine sprinkling of turbinado sugar seals the deal, providing that lightly crunchy but readily yielding crunch, adding addictive textural contrast to the whole affair. Feel free to swap out the walnuts for any other nut or even chocolate chips if that strikes your fancy, but whatever you, don’t even dream of skipping that sweet final touch.
Managing so much of this limited edition treat at once, it was inevitable that I would start serving up nog for breakfast. Happily, these scones are considerably more elegant and dignified than the alternative- A generous splash of nog over cold cereal!
Holiday Nog Scones
Lightly sweetened breakfast biscuits with an extra measure of holiday cheer, scones are not only an excellent way of using up some extra nog, but are also ideal for harried bakers who must soon accommodate hungry family members for Christmas breakfasts and brunches. A fine sprinkling of turbinado sugar seals the deal, providing that lightly crunchy but readily yielding crunch, adding addictive textural contrast to the whole affair.
Ingredients
- 1 1/2 Cups All-Purpose Flour
- 1 Cup Whole Wheat Pastry Flour
- 1/2 Cup Granulated Sugar
- 2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Nutmeg
- 5 Tablespoons Vegan Butter, Chilled
- 3/4 Cup Toasted and Chopped Walnuts
- 2/3 Cup + 2 – 3 Tablespoons Vegan Nog
- 1/2 Teaspoon Vanilla Extract
- 4 Teaspoons Turbinado Sugar
Instructions
- Preheat your oven to 375 degrees and line a baking sheet with either parchment paper or a silpat.
- Mix both flours, sugar, baking powder and soda, salt, and spices together in a large bowl until thoroughly blended. Cut the butter into tablespoon-sized pieces before dropping them into the dry goods. Using a pastry cutter or two forks, cut in the butter until you have coarse crumbs with chunks of butter no larger than the size of a lentil.
- Toss in the walnuts, and pour in 2/3 cup plus 2 tablespoons of the nog along with the vanilla. Switch over to a spatula to mix the dough, drizzling in additional nog as needed if the batter is on the dry side. You should end up a slightly sticky dough but cooperative dough.
- Measure out around 1/3 – 1/2 cup of batter for each scone, and use lightly moistened hands to shape them into even rounds. You should end up with 8 equal scones. Sprinkle each with 1/2 teaspoon of turbinado sugar.
- Bake for 14 – 16 minutes, until golden brown all over. Serve warm or cool on a wire rack for later.
Notes
Place in an air-tight container or wrap tightly in plastic and store in the fridge for up to 3 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 455Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 467mgCarbohydrates: 67gFiber: 5gSugar: 17gProtein: 10g
That is so smart of you to offer a recipe using something you just longly talked about in your last post.
They look so smooth and yummy. And there are so many of them, how do you do to eat them all ?
Do you give or sell the treats you make ? Or are you enough at home, not to get sick because you hate too many cookies ?
I’m lucky because I have an eager family of taste-testers! There’s never any problem sharing extra desserts with friends and family. Plus, these particular scones freeze well, so they’ll last until you’re ready to eat them (and that means you can make them well in advance for a holiday gathering, too.)
Oooh, these look wonderful! We’re planning our Christmas brunch and I think these little beauties would be the perfect addition!
This looks great! Thanks!
What a creative use for left-over nog! Drop scones are nice; I seem to prefer making them to making the triangular ones.
(And, yes, you do live on the wrong coast!)
Gah, if you have too much nog, you should send some to me! I can never justify using it for baking because then I wouldn’t get to drink it.
Maybe one day we’ll have vegan nog here, and I can open my fridge to a shelf-full. One day.
Breakfast on Christmas morning? I love tricking my family into eating and loving vegan food! Muahahaha. And I so don’t even feel guilty cause I know it’ll taste delicious!
Yummy! A great make a head breakfast idea and very festive. What is Turbinado Sugar and what can I use as a substitute? Take Care
Turbinado sugar is a coarse, granulated sugar, which just adds a bit more texture than the standard stuff. If you can’t find it though, feel free to use plain sugar instead- It will just be a little bit less crunchy on top. :)
would love to try some of these!!
lovely scones! i bet you have a lot of nog here and there and everywhere..:) these pretty scones look perfect for the season!
Great use of eggnog!! I need to go find some of that holly nog and make these. :)
Yum yum! I don’t think I’ve eaten anything with egg nog in it or drank the nog itself at all this year…weird I know. I think I’ve found the egg nog treat I’ve been looking for, though – scones!