Cherry Eggnog Scones with Almond Glaze3 cups flour
1/2 cup sugar
1/2 tsp kosher salt
3 tsp baking powder
1/2 cup cold butter or margarine
2/3 cup dried cherries or cherry craisins
2 eggs, beaten
5-6 oz Eggnog
Raw sugar (Turbinado sugar)
1 cup powdered (confectioners) sugar
2 Tbsp milk
1/2 tsp vanilla extract
1/2-1 tsp almond extract
Preheat oven to 425 F. Mix flour, sugar, salt, and baking powder.
With a pastry blender cut in butter until a coarse meal.
Stir in cherries.
Add eggs and eggnog. And mix as much as you can with a wooden spoon.
Turn out dough onto a pastry mat and knead until the all the flour is incorporated.
Divide the dough in half.
Form each half into a 6" round.
Sprinkle each round with a little of the raw sugar and lightly press into the dough. Cut into 8 wedges.
Place on a baking sheet and bake for 12-15 minutes until starting to turn golden brown on top.
Remove from the oven to a cooling rack.
Mix together the powdered sugar, milk, and extracts to make the glaze. Once the scones have cooled drizzle over the top.