Spiced Eggnog & Candied Pecan Scones

Yield: 8-10

Author: Tamra Mentzer

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Spiced Eggnog & Candied Pecan Scones

Ingredients

Candied Pecans

• 1 egg white
• 1 tablespoon water
• 2/3 cup granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• pinch salt
• 1/2 teaspoon vanilla or rum extract optional

Scones

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup cold unsalted butter grated
• 1/2 cup chopped candied pecans
• 1/3 cup vanilla baking chips
• 1 egg
• 2/3 cup eggnog plus 1 to 2 tablespoons if needed
• 1 teaspoon vanilla extract
• 1/4 teaspoon rum extract optional

Eggnog Glaze

• 1 cup powdered sugar
• 2 to 3 tablespoons eggnog
• 1/8 teaspoon nutmeg
• splash vanilla or rum extract optional

Instructions

Candied Pecans

1. Preheat oven to 300 degrees.
2. Whisk egg white and water until frothy, add extract if using.
3. Toss pecans in mixture to coat.
4. Combine sugars, cinnamon, nutmeg, and salt, then toss over pecans.
5. Spread pecans on parchment lined sheet with pieces touching.
6. Bake 30 to 40 minutes, stirring once halfway.
7. Cool completely.
8. Chop 1/2 cup for scones and save the rest for topping.

Scones

1. Preheat oven to 400 degrees.
2. Whisk flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add cold grated butter and toss lightly.
4. Fold in chopped candied pecans and vanilla chips.
5. Whisk egg, eggnog, vanilla, and rum extract in separate bowl.
6. Add wet mixture to dry and gently mix until just combined.
7. Turn dough onto lightly floured surface and form into a 6 to 7 inch disc.
8. Cut into 6 to 8 wedges.
9. Place wedges on baking sheet and chill 10 to 15 minutes.
10. Bake 18 to 22 minutes or until edges are lightly golden and tops are set.
11. Cool slightly before glazing.

Eggnog Glaze

1. Whisk glaze ingredients until smooth.
2. Drizzle over warm scones.
3. Top with reserved candied pecans.