Dec 4, 20202 min read

Friday Feast | Eve Brannigan's Eggnog Scones

Welcome to Friday Feast in the Tavern! Regardless what's happening all around us, I'm celebrating a festive, holiday month. I hope you'll be joining me for the remainder of the year. I have a couple guest authors visiting this month and sharing recipes as well.

This scone recipe was created by me many years ago. My love of eggnog is great and I was thrilled to find some in mid-October. I have a splash in my morning coffee each day. Yet these scones have become a tradition around the holidays. In addition, I renamed the recipe with my first Highland Holiday Romance, A MAGICAL HIGHLAND SOLSTICE to Eve Brannigan's Eggnog Scones. Eve entered the recipe (one of two) into a baking contest and won! Here's a wee bit about the story...

Laird Cormac Murray has witnessed how love destroyed his own father after the death of his mother, and he vows to never take a wife. Yet, when he comes upon a bewildered lass traveling alone, he finds his heart will no longer listen to his mind. In the end, Cormac risks everything to claim the love of a woman not of his time.

Eve Brannigan loves helping others and baking. After winning a contest, she is stunned to learn that the Clan Murray has requested her assistance to cater to their guests during the holiday season. When a lost path in Scotland leads her to a handsome but gruff Highlander, Eve fights the temptation to allow love to enter her heart for the first time.

Can the Fae and the magic of the Yule season bring together two souls who have forsaken love? Or will tragedies from the past separate the lovers forever?

If you've purchased a digital or print copy, you'll find the recipe in the back of the story. However, I'm sharing it here at this special time of year.

Sláinte mhath

Eve Brannigan’s Eggnog Scones

Ingredients

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon grated nutmeg

8 tablespoons (1 stick) cold unsalted butter, cut up

1/3 cup sugar

2/3 cup eggnog

Topping:

1 tablespoon sugar

1 teaspoon ground nutmeg

Directions

Preheat oven to 400 degrees.

Put flour, baking powder, salt and nutmeg into a large bowl. Whisk ingredients.

Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add sugar and toss to mix.

Add eggnog and stir with a fork until a soft dough forms. For dough into a ball, put onto a lightly floured board, and give 10 to 12 kneads.

To make triangular scones, cut dough in half. Knead each half lightly into a ball and turn smooth side up. Pat or roll into a 6-inch circle. Cut each circle into 6 or 8 wedges. Place wedges on an ungreased cookie sheet.

Topping: Combine 1 teaspoon sugar with 1 teaspoon grated nutmeg and sprinkle on wedges. Bake about 12 minutes, or until light brown on top.